{"id":678,"date":"2020-03-13T12:03:43","date_gmt":"2020-03-13T11:03:43","guid":{"rendered":"https:\/\/www.ilbucaneve.it\/?p=678"},"modified":"2021-03-08T18:11:55","modified_gmt":"2021-03-08T17:11:55","slug":"zaeti-veneziani","status":"publish","type":"post","link":"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/","title":{"rendered":"Zaeti, venetian cookies"},"content":{"rendered":"

The “zaleti” are rustic cookies with humble origins of the ancient Venetian tradition, made with corn flour (produced in possession by all the Venetian families of that period) and wheat flour, refined by small raisins and perfumed with a touch of lemon zest.
\nThey were the characteristic dry sweets that the landlords obtained from secret recipes, otherwise defined as “Grandma’s biscuits” together with baicoli, puff pastries and donuts. They were jealously kept in the classic tin or wooden boxes, next to the crystal bottles for rosolio, nocino or cedrino.
\n“Zaletti” means yellowish in dialect, and in fact polenta colors them in this way. They are excellent with tea, or for breakfast for children and the whole family.<\/p>\n

\"\"<\/p>","protected":false},"excerpt":{"rendered":"

The “zaleti” are rustic cookies with humble origins of the ancient Venetian tradition, made with corn flour and next to tipical sweet wines of Euganean Hill<\/p>\n","protected":false},"author":4,"featured_media":716,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"I ZAETI. Come promesso a \"Silvia Graziani Guida turistica\" riporto una ricetta per arricchire la sua rivista\u00a0#<\/span>vifacciouscireio<\/span><\/span><\/a>\u00a0dedicata al post di Burano<\/a>.\r\n#<\/span>ricettaveneta<\/span><\/span><\/a>\u00a0#<\/span>ricettaperbambini<\/span><\/span><\/a>\u00a0#<\/span>ricettainviaggio<\/span><\/span><\/a>\u00a0#<\/span>iorestoacasa<\/span><\/span><\/a>\r\n\r\nINGREDIENTI\r\n\r\n50 gr di farina di mais<\/span>\r\n250 gr di farina 00<\/span>\r\n150 gr di zucchero<\/span>\r\n4 uova<\/span>\r\n200 gr di burro<\/span>\r\n100 gr di uvetta sultanina<\/span>\r\n1 scorza di limone<\/span> vaniglia<\/span>\r\n1 pizzico di sale<\/span>\r\n\r\nPREPARAZIONE\r\n\r\nSi inizia facendo sbattete le uova con lo zucchero e, nel frattempo, fate ammorbidire l'uvetta in acqua tiepida.<\/span>\r\n\r\nIn un altro recipiente si prepara una miscela con la farina di mais, la farina 00, un pizzico di sale, vaniglia e la scorza di limone.<\/span>\r\n

Successivamente, si uniscono<\/span> tutti gli ingredienti continuando a lavorare l'impasto.<\/span><\/p>\r\n

Dopodich\u00e9 la pasta dev'essere tagliata in pezzi di circa 3-4 centimetri con forma romboidale,<\/span><\/p>\r\n

I rombi devono poi essere cotti in forno a 180 gradi per circa 20 minuti.<\/span><\/p>\r\n

Una volta raggiunta la cottura, sfornate e a piacere spolverate con zucchero a velo.<\/span><\/p>\r\nricetta tratta da https:\/\/www.venetoworld.com\/<\/span>\r\n\r\n\"\""},"categories":[7],"tags":[56,40,57,55],"yoast_head":"\nZaeti, venetian cookies - Il Bucaneve<\/title>\n<meta name=\"description\" content=\"The "zaleti" are rustic cookies with humble origins of the ancient Venetian tradition, made with corn flour and next to tipical sweet wines of Euganean Hill\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zaeti, venetian cookies - Il Bucaneve\" \/>\n<meta property=\"og:description\" content=\"The "zaleti" are rustic cookies with humble origins of the ancient Venetian tradition, made with corn flour and next to tipical sweet wines of Euganean Hill\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Bucaneve\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-13T11:03:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-08T17:11:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ilbucaneve.it\/wp-content\/uploads\/2020\/03\/10213.png\" \/>\n\t<meta property=\"og:image:width\" content=\"950\" \/>\n\t<meta property=\"og:image:height\" content=\"359\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Annamaria Cristofanon\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Annamaria Cristofanon\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\"},\"author\":{\"name\":\"Annamaria Cristofanon\",\"@id\":\"https:\/\/www.ilbucaneve.it\/#\/schema\/person\/a92a3381534e2057e4fd4c05ea598c10\"},\"headline\":\"Zaeti, venetian cookies\",\"datePublished\":\"2020-03-13T11:03:43+00:00\",\"dateModified\":\"2021-03-08T17:11:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\"},\"wordCount\":309,\"publisher\":{\"@id\":\"https:\/\/www.ilbucaneve.it\/#organization\"},\"keywords\":[\"#italiancookies\",\"#ricettaveneta #ricetteperbambini #ricetteinviaggio #biscotti #iorestoacasa\",\"#venetianholidays\",\"#venetianrecipes\"],\"articleSection\":[\"Ricette\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\",\"url\":\"https:\/\/www.ilbucaneve.it\/en\/zaeti-venetian-cookies\/\",\"name\":\"Zaeti, venetian cookies - 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