From the Facebook profile of the Colussi pastry shop in Venice
The road that leads to the Land of the Rising Sun smells of eggs, milk, flour, butter. From Venice to Japan passing through centuries of tradition. That Venice is loved in the world is a fact. However, even its typical sweets are so appreciated that they are inaugurated a patisserie named after Venice, Otaru, at least a curious story appears.
Not for Franco Colussi, nicknamed “Nono”, that is grandfather in Venetian dialect, who has 86 years of age and every morning, still today, goes to his laboratory in Dorsoduro, a few steps from the Academy and from the famous Bridge of Fists, to make by hand the fugassa of the tradition of the Serenissima, the baicoli, the zaleti, the bussolà forte of Murano, the buranelli, the amaretti, the pevarini. Franco proudly wears a pastry chef’s hat on which some Japanese writings stand out. And he smiles at the memory of this young girl: Ogata Francesca Eri, that in Otaru, in 2013 he opened a specialized pastry shop in the desserts of Venetian tradition.
“Several letters had arrived in the laboratory, in Italian because he asked for help from a professor, he asked to be assisted while I was working but I never answered – he says – at a certain point I got bored and I replied that the laboratory was too small and there was no room. She insisted, asking to be able to look from the outside and I said yes. ” The girl was found every day at 5, outside the door of the laboratory, in calle Lunga San Barnaba.