While strolling through Venice, find a moment to stop at the pasticceria Dal Nono Colussi and try the "taste of ancient Venice", eating some sweets whose recipes date back to the Renaissance: that’s the case of the “zaetti del Doge”, biscuits loved by the Venice’s Doges. Here, clients can also find the legendary Venetian “fugassa”, a puffy sweet bread, baicoli and amaretti biscuits, bussola, buranelli, meringues and krapfen – all prepared with high quality and healthy ingredients, beginning from the mother yeast that Nono Colussi took with him in 1956, when opened his business, and is now over 60 years old.
Pastries that follow ancient Venetian recipesDal Nono Colussi is a Venetian “pasticceria” – bakery and pastry shop – founded in 1956 by Franco "Nono" (grandpa) Colussi to produce traditional Venetian sweets following ancient recipes (some dating back to the Renaissance) and using only the most genuine ingredients, most unique is their mother yeast, which is now over 60 years old. Franco, born in 1935, started work age 11 at the celebrated Caffè Florian in St Mark’s Square, he then moved to a renowned pastry shop in Murano. When he was 21, together with his wife, mother and brother, he opened his own pasticceria in Calle Lunga de San Barnaba, where it remains today. In 2012, his grandchild Marina took up the family business: Nono and Marina work together in the workshop in harmony, while Linda (Franco’s daughter and Marina’s mother), welcomes customers asking for their legendary Venetian “fugassa”, zaetti, baicoli and amaretti biscuits, bussola and meringues.
A free audio guide, available to stream from 10 April to 1 May, will enhance your experience of Homo Faber in Citta. Discover more about Venice, its crafts workshops and its heritage as a city of craftsmanship, to complement your personal tour.Listen
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