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


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.

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