Pincia - Veneto Bread Pudding, Local Recipe in Venice and Veneto, Italy

Pincia - Veneto Bread Pudding

The Pincia is one of the oldest sweets in the the Veneto region, which includes Venice. It's traditionally served at Christmas and Epiphany. Pincia is a good example of classic "cucina povera" (peasant cooking) which utilizes humble ingredients to create a tasty treat. It's a type of bread pudding and there are as many versions as there are cooks, each with their own preferred flavors or styles. Some use polenta, but it usually utilizes stale bread, dried fruits or apples, nuts and spices such as cinnamon, fennel seeds or nutmeg.

Ingredients serving 4

300 g stale bread without the crust

6 cups milk

100 grams of flour

30 grams butter

100 grams sugar

50 grams raisins

2 eggs

a pinch of salt

fennel seeds

Procedure

Grease a baking pan with high sides, then sprinkle with dry unflavored bread crumbs.

Soak the raisins in warm water; whisk the eggs. Cut the bread into pieces, put them in a bowl, pour the milk over top and let soak for half an hour. Combine the butter, flour, sugar, raisins, and eggs, then mix with the bread pieces. Pour the mixture into the prepared pan and sprinkle with the fennel seeds.

Bake at 180 degrees C (in preheated oven) for about an hour. Let cool in the pan; remove and serve.

You might also be interested in reading about the following topics...

USA & Canada Toll Free: 1 800 509 8194
UK Toll Free: 0 800 047 0248
International: +41 91 220 0567
Italy: +39 089 842 6126. Switzerland: +41 91 220 0567

Fax International: +41 91 220 0877. Fax Italy: +39 089 311 5055. Fax USA & Canada Toll Free: 1 888 883 7172
Email: info@summerinitaly.com

USA & Canada Toll Free: 1 800 509 8194
UK Toll Free: 0 800 047 0248
International: +41 91 220 0567
Italy: +39 089 842 6126
Email: info@summerinitaly.com