For me, one of life's enduring mysteries mysteries is why it is not possible to obtain a croissaint in all of Venice without it being shot full of apricot jam. Not orange, peach, raspberry. Not 80% or 95% of the time. Always apricot jam, everywhere. Or so it seems.
I'm flummoxed by the cornetto marmellata all'albicocca. It seems so random. Why apricot? Or for that matter why anything? Venice has such a brilliant tradition of pastry making. Yet here, instead, we have these undersized, generally sub-fresh jelly vessels where a warm, flakey, buttery crescent is supposed to be. Why should proper croissaint technology elude them? What do the French do for breakfast when they come to Venise? Quelle horreur!