8 Best Desserts in Venice

In Venetian cuisine, dessert holds the same importance as any other part of a meal. Sweet treats like cakes, cookies, and other baked goods also serve as popular snacks, evident from the lengthy queues outside local pastry shops and much-loved Venice cafes every day of the week!

From my Venice food tours, you’ll see that the city’s confections go far beyond classic Italian desserts (though they do a pretty great job of those, too!). Moreover, many desserts in Venice are attached to particular celebrations, meaning there’s always something new and exciting to try.

Of the many delectable sweets I’ve sampled in the city, these are the all-time best desserts in Venice, Italy!

Frittella

Fritella, otherwise known as fritoe or fritola, is easily one of the best desserts in Venice and is certainly among the most popular. These ball-shaped treats are similar to donuts and are made from a blend of eggs, milk, sugar, and flour, though they often include raisins and pine nuts.

I had to travel to Venice during Carnival, the annual pre-Lenten festival, to finally get my hands on these deep-fried snacks. Since the late 1300s, frittella have stood as the favored dessert in the region, and at one point, only a handful of select chefs were permitted to cook them!

Best served warm; all that’s needed to pair with frittella is a dusting of icing sugar.

Where to Eat It?

I secured my first taste of frittella at Pasticceria Tonolo in San Polo. Having previously stopped here for some of their other specialties, including their dreamy ricotta cannolis and French croissants, I knew I had to return to sample some frittella.

The batter was exquisite, between the sugary coating and the moist texture. Pasticceria Tonolo also serves a great cappuccino and the mix of bitter coffee and frothy milk was a gorgeous pairing for the frittella.

Pasticceria Tonolo (€) – Calle S. Pantalon, 3764, 30123 Venezia VE, Italy – Closed every Monday, open Tuesday to Saturday from 7:30 am to 7:00 pm, and every Sunday from 7:30 am to 1:00 pm.

Pinsa

In the Veneto region, pinsa plays a starring role in the culinary offerings during Christmas and New Year’s. Also known as marantega cake, pinsa is similar to flan and made from simple ingredients like eggs, sugar, butter, dried fruits, honey, and leftover, stale bread.

Pinsa dates back over a thousand years when peasants in rural areas would use whatever available foods they could to create a tasty confection for Christmas. Over time, the specific ingredients and the typical day gradually changed, as it’s now mostly consumed during the Feast of the Marantega in early January.

I’ve tried pinsa a couple of times and noticed slightly different add-ins each time, such as orange zest and dates, but it’s been dished up at room temperature every time.

Where to Eat It?

Pasticceria Toletta in Dorsoduro was where I had the pleasure of trying pinsa most recently.

This modern spot has nailed the pinsa recipe, as it was perfectly dense, hearty, and aromatic. The zesty orange peel, floral figs, and punchy fennel seeds added a lightness to each bite. I teamed it with a smooth shot of nutty espresso.

Pasticceria Toletta (€) – Ponte de le Maravegie, 1192, 30123 Venezia VE, Italy – Open every Monday to Friday from 7:30 am to 7:30 pm and every Saturday and Sunday from 8:00 am to 7:30 pm.

Fugassa

Photo credit: Dal Nono Colussi

Fugassa is often considered a Venetian take on focaccia, and here, it’s a sweet snack consisting of milk, flour, butter, and sugar rather than a savory bread.

Originally enjoyed at Easter, fugassa was created by a Treviso-born baker in the 15th century. He worked to jazz up plain bread with new foods that had arrived in the region from afar.

On top, you’ll find a sprinkling of crunchy almonds and a touch of glazed sugar.

Where to Eat It?

When I happened upon Dal Nono Colussi in Dorsoduro, I was pleasantly surprised to find that they serve fugassa all year round. 

This fugassa proves that when utilized correctly, the simplest of ingredients can be the most flavorsome. The dough was so soft and sweet, and the contrasting textures from the crispy almonds and crystalized sugar were incredible.

Dal Nono Colussi (€€) – C. Lunga S. Barnaba, 2867A, 30123 Venezia VE, Italy – Closed every Monday and Tuesday, open every Wednesday to Sunday from 9:30 am to 1:00 pm and from 3:30 pm to 7:00 pm.

Fave dei morti 

Fave dei morti (beans of the dead) are the go-to snack for Venetians on November 2nd, known to many of us as All Souls’ Day. These marzipan-like confections come in an assortment of colors thanks to the addition of select ingredients, but the non-negotiables in Venice are sugar, egg whites, and pine nuts.

While these unorthodox beans came about several centuries ago, they’re thought to have been inspired by an old Roman tradition. In Ancient Rome, fava beans were seen as a symbol of the afterlife.

Over time, these beans were swapped for sweet alternatives that are best consumed in bite-sized pieces.

Where to Eat It?

Pasticceria Rizzardini in San Polo is where I’ve found the most delicious beans of the dead yet.

I sampled the pink, brown, and white varieties, though the brown ones were my favorite. Adding a hint of bittersweet cocoa powder balanced the saccharine flavors of the melt-in-your-mouth cookies and the buttery notes from the pine nuts.

Pasticceria Rizzardini (€) – Campiello dei Meloni, 1415, 30125 Venezia VE, Italy – Open every Monday and from Wednesday to Saturday from 7:00 am to 7:30 pm, Sunday from 8:00 am to 7:30 pm, closed every Wednesday.

Fried Cream

Known locally as crema fritta, I think fried cream might just be the best dessert in Venice, and once you try one of these deep-fried custard pockets, you’ll understand why!

Like so many legendary Italian creations, fried cream came about when locals tried to find ways to use up leftover custard. They’re closely associated with Carnival, but they’ve become a staple winter dessert.

Fried cream can be served either hot or cold, but I prefer mine warm with a pinch of icing sugar.

Where to Eat It?

Rosticceria Gislon in San Marco is a casual Venice restaurant near the Rialto Bridge, and it’s where I was first introduced to fried cream.

I had high expectations for these little morsels, and they certainly exceeded them. On the outside was a crackly batter, while the inside was filled with the most indulgent, silky custard that had a hint of vanilla and lemon.

Rosticceria Gislon (€€) – Calle de la Bissa, 5424/a, 30124 Venezia VE, Italy – Open every day from 9:00 am to 9:30 pm.

Bussolà

Bussolà is a glorious biscuit from the island of Burano, and its combination of butter, eggs, flour, and sugar has long been an Easter-time delicacy.

Because these cookies were seen as a reliable snack to keep energy levels up, many women prepared them for their fisherman husbands before they went out to sea. They became so beloved that they went on to establish themselves as the island’s most sought-after goodie.

Depending on the bakery, bussolà comes in either an S-shaped or round form, and some even include chocolate chips.

Where to Eat It?

Panificio Pasticceria Garbo is a pastry shop in Burano island that I was told prepared some pretty fantastic bussolà.

Each cookie had just the right amount of sweetness if you’re not too fond of sugary treats. I particularly enjoyed the subtle lemony flavors and crumbly texture, which prevented them from feeling too heavy.

Panificio Pasticceria Garbo (€) – Via San Mauro, 336, 30142 Venezia VE, Italy – Closed every Monday, open every Tuesday to Sunday from 9:30 am to 6:00 pm.

Tiramisu

Tiramisu actually comes from the nearby Treviso, but that hasn’t stopped it from becoming a highly regarded dessert in Venice. Fusing coffee-soaked ladyfingers, cocoa powder, mascarpone, and sugar is something Venetians do exceptionally well.

Among the most iconic desserts in the country, tiramisu was born in a Trevisio restaurant in the 1960s. However, it was likely influenced by various other dishes that appeared in the Veneto area during the 1800s.

It’s best when presented chilled, and combined with a cup of coffee, it’s the ultimate pick-me-up.

Where to Eat It?

Castello’s I Tre Mercanti is somewhere between a cafe and a boutique grocery store. It’s an elegant little haunt that I’ve returned to numerous times, as I can’t get enough of their tiramisu.

The team here somehow makes the rich cream and spongy ladyfingers feel lightweight, while the sharp coffee and pungent cocoa powder give it some bite. I also ordered a velvety Americano, which brought out the tiramisu’s robust flavors even more.

I Tre Mercanti (€€) – Calle al Ponte de la Guerra, 5364, 30122 Venezia VE, Italy – Open every day from 11:00 am to 7:30 pm.

Gelato

I couldn’t exclude gelato from this round-up of the best desserts in Venice, as this Italian ice cream is as treasured here as it is in its homeland further south.

Gelato has roots in both Florence and Sicily. Florentine Bernardo Buontalenti is credited with crafting this frozen delight in the 16th century, but Sicily is where the first gelato machine was invented.

This mix of natural ingredients like milk, cream, sugar, and eggs is a dessert and a snack that can come in cups or waffle cones.

Where to Eat It?

Suso is a contemporary gelateria in San Marco that almost always has a queue forming outside. Not only is their gelato sublime but they’re also revered for their gluten-free and vegan options.

After I got to the top of the line at this buzzing ice cream shop, I was speechless when I saw the number of varieties available. I’m a huge fan of hazelnut, pistachio, and cheesecake gelato, but I chose dark chocolate. Thick, creamy, and bold, this ice cream had a medley of earthy and honeyish flavors.

Suso (€) – Sotoportego de la Bissa, 5453, 30124 Venezia VE, Italy – Open every Monday to Thursday and Sunday from 10:30 am to 10:30 pm, Friday from 10:30 am to 11:00 pm, and every Saturday from 10:00 am to 11:00 pm.

Conclusion

With such a mouthwatering line-up of confections, it goes without saying that Venice isn’t the kind of place to visit while you’re watching your diet! However, if you’re on a mission to satisfy your sugary desires, these are the best desserts in Venice to do just that.