Zaleti — Venetian Cornmeal Cookies
Venice and the Veneto. Zaleti reflect the central role of maize in Venetian and Veneto cooking — introduced to the region from America via Venice's trading networks in the 16th century, maize became the foundational grain of the Veneto, used both for polenta and, in fine-ground form, in baking.
Zaleti — from Venetian dialect 'zaleto' (little yellow thing) — are the traditional Venetian biscuit made from a mixture of fine polenta flour and 00 wheat flour, egg, butter, sugar, grappa, and plumped raisins, shaped into rough diamond or oval forms and baked until golden and slightly crunchy. The cornmeal gives them a distinctive grainy texture and golden colour that no wheat biscuit can replicate. They are eaten with Recioto di Soave (sweet white wine) or coffee.