A very rustic cake, the Putana made from corn flour and figs, is now sold in pastry shops in a refined version that is halfway between the Venetian Pinza (a traditional dessert flan of the Veneto region) and the Venetian Nicolotta (a traditional cake made with stale bread).

The traditional version is made of yellow flour, lard and bay leaves, with little sugar and enriched with apples, dried grapes in granary, dried figs, walnuts and sometimes grated orange peel.

The current version consists of yellow flour, bread soaked in milk, butter, sugar or honey, candied fruit, raisins, pine nuts.