5/5 Rob M. 8 years ago on Google • 77 reviews
Dal
Nono
Colussi
reminds
me
of
the
marvel
of
Venice
as
one
wanders
through
its
calle.
One
morning
as
I
was
walking,
I
passed
their
botega
(boutique)
as
they
were
filling
their
famous
Crapfen
with
their
homemade
cream.
I
saw
a
line
of
people
inside
and
decided
to
stop
by
to
see
what
others
were
waiting
in
line
for.
Crapfen
are
lightly
fried
dough
sliced
in
the
middle
to
place
cream
inside.
I
could
taste
the
"madre
lievito"
(mother
yeast)
the
Colussi's
are
so
proud
of
using
for
decades.
It
was
absolutely
delicious,
not
too
sweet
and
very,
very
fresh.
The
other
pastries
they
offer,
like
their
fritelle
(which
are
only
available
around
Carnevale),
are
equally
delicious
and
have
won
the
hearts,
and
tastebuds,
of
Venetians.
They
also
have
a
wide
range
of
cookies
and
mini-cakes
the
size
of
muffins
-
some
of
which
are
even
made
gluten-free.
Perhaps
they
are
known
best
for
their
fugassa
(Venetian
sweet
focaccia,
traditionally
eaten
Easter
dinner,
but
found
year
round),
which
are
nearly
impossible
to
get
without
going
in
the
morning
before
they're
all
gone
or
reserving
one
in
advance.
Dal
Nono
Colussi
is
a
three
generation,
family
owned
business.
I
was
so
lucky
to
pass
by
them
one
day
and
see
the
delicious
baked
goods
they
make
and
am
so
thankful
I
stepped
inside
their
botega.
As
I've
gotten
to
know
them
(Nono,
"grandfather"
who
started
the
pasticceria
over
50
years
ago,
Linda,
his
daughter,
and
Marina,
his
granddaughter
who
has
decided
to
continue
the
family
business),
I'm
continuously
impressed
by
their
kindness
and
continuous
hard
work
waking
up
at
5am
to
start
working
and
finally
closing
at
7pm.
Their
dedication
shows
how
much
love
and
pride
they
have
in
what
they
do
and
is
characteristic
of
the
few
remaining
artisans
that
Venice
is
so
proud,
and
fortunate,
to
still
have.
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