This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


traditional sweet biscuits of Venice

Thin slices from a small sweet loaf of dough and then baked, baìcoli were said to be named after a local word for a pin-headed person. They are hard and keep for a long time at sea, and are good for dunking in coffee.

Some use them in a tiramisù instead of Savoiardi.



Text © Dana Facaros & Michael Pauls

Image by Dana Facaros and Michael Pauls