In Venice you’ll come across many patisseries, but there is one in particular that is worth a visit; not only because it is located in one of the most beautiful places of the city, also because it cherishes a tradition that coincides perfectly with our philosophy: doing their job skilfully and with love!
In the era of mass industrialization, where we can find everything everywhere, here you will discover a place that reflects the Venetian lagoon’s rhythm and its tides. An ancient taste that mixes natural ingredients with a patience that was typical of our grandparents. Nono Colussi (grandfather Colussi, in Venetian dialect) is the perfect name for the patisserie that encompasses so much care and thoroughness.
Who would have thought that to make a biscuit it takes at least 50 hours? Well, I found out here! Now, for me, Colussi does not “only” mean the best Fugassa in town, it is also the place where alchemy meets eggs, flour, butter and milk, creating utmost delicacies.
Here all the ingredients are genuine, they even use a sourdough starter that requires 10 hours of work. No chemical yeasts; butter is butter, and eggs are real (with shells).
“There are no shortcuts” say grandad Colussi and his granddaughter Marina, who for the last couple of years has been joining her grandad in this arduous venture; thankfully!
If you have a sweet tooth swing by, you won’t regret it. For Carnival you’ll find the typical “Frittelle Veneziane”. For Easter you’ll find “Colomba”. All year long you can find Berliners filled with pastry cream and amaretto cookies are different from anywhere else.
You can also find “Zaetti” the yellow ones, without raisins, because that’s how the Doge wanted them, without imperfections, to remind him that everything he touched was made of gold.
And if you didn’t have time to visit the wonderful isle of Burano, here you can also find “Buranelli” (typical biscuits from the island), handcrafted with the art of happiness.
H.R.
