Polydish city guide
Best Baicoli in New York
“Double-baked Venetian biscuits named for the mullets they resemble—hardy enough for 18th-century sea voyages.”
What the real thing tastes like
Baicoli (Venetian: baìcołi) are Italian biscuits, originating in the 1700s in the city of Venice. They are made with sugar, butter, flour, yeast, eggs, and salt. Baicoli gained their name because their shape resembled that of small mullets, which in the local dialect are called baicoli. The biscuits have a long shelf life and were used as a ship's biscuit for long sea voyages. Their preparation, which is long and laborious, has two acts of leavening and double baking. Today, baicoli are commonly served with coffee and zabaglione, in which they can be dipped.
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Baicoli are Venetian biscuits born in the 1700s from practicality and naming whimsy—their shape borrowed from small mullets, baìcołi in the local dialect. Made from simple pantry staples (sugar, butter, flour, yeast, eggs, salt), they endure a lengthy double-bake process with two risings, creating biscuits sturdy enough to survive months at sea. Today they're most at home dunked into zabaglione or softened by coffee, their crisp crumb yielding to liquid.
Order it here when it has
- laborious craft with distinct process
- named for their resemblance to local mullets
- versatile with coffee and zabaglione
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