When making these very traditional Venetian treats, you will find you need to work with an extremely stiff, hard dough. If necessary, use a food processor to help you. Pevarini keep very well for up to 2 months in an airtight container. Many recipes from the Veneto region, and Venice in particular, seem to reflect the need for making foods that will store for a while, presumably with the idea of sea voyaging in mind. The marine shapes of these pevarini continue this theme.
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