Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Filled Veneziana is a delicious ice cream cake filled with vanilla cream, chocolate, and Marsala. Originating from the Veneto region, it is a typical Venetian dessert much loved during the summer. Its soft texture pairs perfectly with the intense flavor of chocolate and the sweetness of the cream. Perfect to enjoy on any occasion!
Step 1 of 13: Prepare the two ice creams following the related recipes, but halving the indicated quantities
Step 2 of 13: When the ice creams are ready, move on to filling the veneziana
Step 3 of 13: Cut the latter into five discs, which will be rather thin
Step 4 of 13: For this reason, make sure to use a very sharp knife
Step 5 of 13: Place the base disc on the work surface, moisten it with dry Marsala wine, and spread half of the custard ice cream on top
Step 6 of 13: Cover with the second disc, moisten this one too with Marsala, and spread half of the chocolate ice cream on top
Repeat the two layers once more and cover with the last layer of veneziana, reassembling it completely
Step 8 of 13: When layering, make sure the ice cream remains clearly visible between one disc and the next so as to give the veneziana its characteristic 'striped' appearance
Step 9 of 13: Once filled, place the veneziana in the freezer for about 2 hours
Step 10 of 13: After this time, cut the chocolate into pieces, put it in a saucepan, add half a glass of water, and place the pan on the heat
Step 11 of 13: Cook over a bain-marie, stirring constantly until the chocolate has completely melted
Step 12 of 13: Keep the chocolate warm in the bain-marie for the moment and remove the veneziana from the freezer
Step 13 of 13: At this point you can proceed in two ways: either pour the chocolate directly over the whole veneziana
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
