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Bussolai and Eses (from Burano)

Contributed by Lucia Fanton


This food, giving high energy and long life, also comes from the seafaring tradition. The ring shape (bussolà) served the purpose of preserving the biscuits from mice by keeping the biscuits threaded on horizontal ropes.


1 kg 00 wheat flour
250 g butter
600 g sugar
11 pcs egg yolks and 1 whole egg
grated lemon peel
vanilla or anise

light version:

500 g 00 wheat flour
250 g butter
250 g sugar
6 egg yolks and 1 whole egg
grated lemon peel
vanilla or anise


Set the flour on the desk in the shape of a cone with a hole in the middle to accommodate the softened butter. Leave the butter out of the refrigerator well in advance, to reach ambient temperature. DO NOT melt it on the fire.

Slightly whip the eggs with the sugar, and then add the mixture to the flour together with the remaining ingredients. Knead the whole mixture fast and well using cold hands.
Form as desired into traditional shapes of rings and Eses are. Bake in the oven at about 180o until cooked. Once the biscuits are cool, preserve well in tightly closed boxes or bags.

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