Pinza Veneta Recipe

Pinza Veneta is naturally rustic and not overly sweet, it reflects the ingenuity of northern Italian cucina povera. This version is the one I’ve made every year with my mom — a deeply personal recipe that fills the kitchen with warmth, memory, and the unmistakable scent of Epiphany.

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Prep Time: 45

Cook Time: 1

resting time: 2

Total Time: 3 45

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Keyword: Cucina Povera, Italian Epiphany dessert, Italian winter cake, Pinza Veneta, Veneto Epiphany food

Difficulty: Beginner

Servings:

Calories: 399kcal

Ingredients

1 cup cornmeal coarse
1 ½ cup bread crumbs
½ cup sugar
1 unit lemon zest
1 tsp salt
1 tsp fennel seeds
¾ cup raisins
6 oz grappa
½ cup dried fig
¼ cup pine nuts
1 ½ cup milk whole
2 unit eggs
⅓ cup butter melted
1 tsp baking powder

US Customary - Metric

Instructions

Soak the bread: Place the stale bread in a bowl and cover with warm milk or water. Let soften completely, then gently squeeze out excess liquid.
Mix the base: In a large bowl, combine cornmeal, soaked bread, sugar, salt, lemon zest, and spices. Mix well.
Add eggs and fat: Stir in eggs and olive oil (or butter) until combined.
Fold in fruit and nuts: Add raisins, previously softened in grappa, dried figs, and nuts. If using baking powder, add it now. The batter should be thick and rustic — not smooth.
Rest the batter: Let rest for 20–30 minutes to allow the cornmeal to hydrate.
Bake: Preheat oven to350°F / 175°C. Grease a loaf or round cake pan and pour in the batter. Bake for 60–75 minutes, until firm and deeply golden. If browning too quickly, loosely cover with foil.
Cool completely: Let cool fully before slicing. Traditionally, Pinza is better the next day.

Nutrition

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