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!

The croissants can be utterly delicious. The ones I had for a week were. It depends where you get them - try different places. If you tire of apricot, try con crema (custard - it is always delicious.
As for the ubiquitious apricot jam itself, it's like bagels and cream cheese: i.e. it is the local favorite and let it go at that.
Posted by: James Joyce | November 20, 2005 at 02:03 PM
The Hotel Kette in Venice has wonderful croissants--warm and flakey--and no apricot jam. But what do I do--I put apricot jam on it. Go figure.
Posted by: marisa | November 20, 2005 at 11:41 PM
I noticed this too! I can remember complaining a lot about it, especially after visiting Vienna and realizing they only seem to eat pastries with apricot marmalade too! Both places, and the jam is always on the inside. What, no Smuckers?
Posted by: Mike | November 21, 2005 at 10:51 AM
The apricot jam in my every one of my Venitian croissants was gaggy sweet. They would have been so much better sans jam.
Posted by: Karan | November 21, 2005 at 05:38 PM
Maybe the Austrians did not stay in town long enough to perfect the croissant-making, or, they only brought road engineers..??
~
Posted by: Jean-Louis | November 22, 2005 at 09:23 AM
There are just things like that. For example, toilet paper in France is always pink. Why? No one knows. It just is.
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I believe everything can be explained. I picture a secret marmalade cabal, attended in the dead of night, perhaps on the island of Poveglia. Mob backed apricot farmers!
N.
Posted by: Sedulia | November 22, 2005 at 02:54 PM
Er...I like apricot jam!
Posted by: David | November 23, 2005 at 04:22 AM
Spectacular comments all!
I did find some semplice or vuoto (empty) croissants at a tiny place in Cannareggio. We went back there for primacolazione for that reason!
I like apricot jam, but come on! I love the secret Albicocca Cabal idea!
Posted by: Pam | November 30, 2005 at 12:06 PM
Viva il Abicocco Cabal ! Anyway you can find some bars and coffe houses wher a nice cornetto is served. There is a baker near Zanipolo where the croissants are oversized and free from jam ! When you go to Naples you'll find that any brioche or cornetto is served with... Nutella ! Try also the little bar in La Toletta i think the pastries are from Rosasalva.While we're talking about cornetti brioches and croissants, have a glance on my blog :
tramezzinimag.blogspot.com
Posted by: lorenzo | November 30, 2005 at 02:56 PM
LOL!!!
This is one thing I remember from my years in Venice, the ubiquitous apricot jam! The everpresent smell of cappucino and apricot in the AM. Give me a foccaccia genovese anyday!
Posted by: 7train | December 05, 2005 at 08:18 AM
It may have something to do with the old Austrian empire, where apricot jam was - still is (throughout its former territories) - the traditional stuffing of pastries (cf. the Sacher chocolate cake).N.
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I like the theory!
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