On November 11, Saint Martin is celebrated — a figure who holds an important place in the vast pantheon of saints. The tradition is especially rooted in Venice, though over the years it has spread far beyond the city.

On this day, pastry shops and confectioners prepare and sell a large shortcrust pastry biscuit shaped like the saint on horseback, sword raised high, ready to perform his noble act of sharing his cloak. The biscuit is often covered with a layer of chocolate and lavishly decorated with confetti, colored sugar strips, and small chocolates. Beyond the sweetness of this simple treat, what truly counts is the emotion and magic that return each year, making everybody feel like children again as we eagerly decide where to take the first bite of the indulgent Saint.

There is also a traditional variation called persegada in Venetian dialect — known as cotognata in Italian — a delicacy with an ancient flavor made from the long-forgotten quince. In Venice, persegada is used to make medallions bearing the image of Saint Martin, decorated with colorful sugar candies: a rarer version, yet cherished by those who appreciate the tastes of the past.