This is a pastry reinterpreted by the Lombardy-Venetian confectioners since the time of the Austro-Hungarian occupation from which the name derives.
It is a product based on natural yeast, in particular Panettone dough, with the addition of raisins, citron and candied peel and icing sugar, all covered with puff pastry until three layers are formed, then strips of pastry are cut and intertwined (hence the name Treccia - plait).
After extensive leavening for approx. 16 hours they are baked and finished with glucose and sugar granules.
The result is a very soft and delicate pastry with unique aroma and fragrance.