The signature of “bussolà” biscuits

Published: 2009 - September/October, ZOOM

The Palmisano signature, applied tothis small Burano-based company’s confections of biscuits and pastries, is considered a synonym of tradition all over Venice – a brand that evokes, for Venetian palates, the taste of the famous “bussolà” from Burano, an exquisite biscuit that is also eaten for dessert in the lagoon city, dipped in sweet wine. The Palmisano company have always been bussolà experts. In 1926, the Palmisano family started their production of traditional Venetian sweeties and biscuits, founding a small artisanal pastry shop on Burano island. Ever since, Palmisano Cav. Luigi & Company has been a place to go in the universe of Venetian pastry, producing also for other brands. Founded by Antonio Palmisano, the pastry shop succeeded to establish itself thanks to the passion of Antonio’s son Luigi, in particular, then of his grandson Francesco. The company played a decisive part in spreading the fame of the bussolà, originally an Easter biscuit, now savored all year round, not least as one of the foreign visitors’ most beloved souvenirs. From the original Burano bakery, which though still exists and is still the company’s registered office, production hasbeen relocated to the mainland, to the coastal town of Jesolo, with the advantages of abundant space and more efficient production and distribution. Almost a century after the foundation of the original workshop, innovation has been steady and today, even ISO 9001 and ISO 22000 standards are being observed, though without disregarding tradition. Present-day bussolà keeps the original character of artisanal production, relying on natural ingredients like flour, eggs, butter and sugar, and refraining from using preservatives. Palmisano novelties worth mentioning are the “buranellini”, fragrant bussolà biscuits to which a hedonistic stuffing of either apricots, cherries or chocolate is added, and “kamù”, a biscuit in the tradition of Venice, but made of kamut, thus another natural sweetie free of raising agents and preservatives. Francesco Palmisano: “Having peerless baking experience, sticking to the old traditional recipes, and selecting carefully all produce, these are the secrets behind the tasty and fragrant delicacies made by a company that developed with time without being prone to compromise about quality, and in spite of numerous attempts to imitate its products.” All in all, a company of “craftsmen of good taste”.