Cultural background

Carlo Goldoni, the famous Venetian playwright mentioned Zaeti in his plays. They are typical Venetian biscuits and take their name from the yellowish color they take as they are prepared with part of cornmeal. It is an ancient recipe, originating from the populace of the Serenissima Republic of Venice. Cornflour has in fact been the staple food for centuries of the large families in the rural areas.  These cookies have few ingredients but are rich in taste and very nourishing. Zeati are called golosessi (sweet-tooth treats) and sometimes contain liquor. The recipe presented below is one of Auntie Annunziata who noted down many variations and shapes of this recipe, some of them include the traditional Grappa to soak the raisins.

Still very popular in Venice, you can often find them in the windows of bakeries of the city, in their typical almond shape and sometimes covered with powdered sugar. Zaeti are normally consumed at the end of the meal, together with similar Venetian cookies such as Bussolà or Esse (S-shaped) or for breakfast and/or afternoon tea.

Culinary information

Ingredients for 4 people

  • 100 g. of corn flour
  • 100 g. of soft wheat flour
  • 75 g. of fine caster sugar
  • 75 g. of softened butter
  • 50 g. of soaked raisins
  • 1 teaspoon of baking powder
  • 1 teaspoon of lemon juice
  • a pinch of salt

Culinary information

Ingredients for 4 people

  • 100 g. of corn flour
  • 100 g. of soft wheat flour
  • 75 g. of fine caster sugar
  • 75 g. of softened butter
  • 50 g. of soaked raisins
  • 1 teaspoon of baking powder
  • 1 teaspoon of lemon juice
  • a pinch of salt

Other aspects

  • Wash your hands carefully.   
  • Be careful  with the baking pan.
  • Check if flour has been stored properly, expecially during summer.