Venice Recipes and Curiosities
from the Venetian Cuisine

The Pincia (or Pinza)

Ingredients for the base:

corn flour grs. 300

00 wheat flour grs. 170

butter grs. 90

sugar grs. 100

one litre of milk

a quarter litre of water

half a teaspoon of salt

Ingredients to flavour:

raisin grs. 150

halved dryed figs grs. 150

one shot glass of grappa

fennel seeds and pine nuts as you like

Optional Ingredients

walnuts grs. 100

chopped apples grs. 150

candy orange peel grs. 50

chocolate fragments g. 100

Modus Operandi

Make a rather soft mush out of the base ingredients and cook it for five minutes. Pour it in a terrine and amalgamate the flavouring ingredients.

Put the resulting pastry in a buttered cake pot or other oven pot. Cook for a couple of hours or more in mild temperature
Serve at room-temperature.

This popular Venetian recipe exists in many variants regards the flavouring.
The simplest and classic uses only raisin, figs, fennel seeds and the grappa.

This sweet mush was once shaped in a thick and flat bar, to be sliced. The cake was kept wrapped in a softly moisted canvas, to preserve its fragrance several days. To day it is more often produced for sale in serving portions.