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AI summary of what 1 dish mentions say about the food
The Fugassa, a single celebrated pastry, earns rapturous praise as the ultimate indulgence. Reviewers describe the overall vibe as a warm, irresistible cheat day destination.
“This is my cheat for this video — for gluttony. But there's a reason. We asked — they say 'tonolo', let's find out together. This is gluttony Venice at €5. A slice of fugassa if you find it around also costs little, but I wanted to take the whole one because at Tonolo the whole fugassa costs €14, but we're three so it comes to less than €5 each. Luca said we really wanted to taste it from them. So here it is. 15th century, a Treviso pastry chef makes sweet Treviso bread, but declares Venetian influence, in turn influenced by trade with the East where sweet bread is more common. Eggs, sugar, and butter added to bread made it also an Easter treat — the egg symbol of rebirth. The other ingredients made it quite expensive, so only for Easter, also connected to eggs and rebirth. Over time it also became linked to engagement — they hid a ring inside and gave it to the person you wanted to be with. Then it passed to weddings, eaten at banquets. 'Beato te che c'è ancora la fugassa con lo zucchero sopra' — blessed are you who still have the fugassa with sugar on top, meaning blessed are you who recently got married, because let some time pass — a Venetian saying that shows how deeply this sweet is rooted in their culture. Let's have a slice. Here it is. It's a bit between a colomba and a panettone — this can reconcile those who can't choose between pandoro, panettone, and colomba, like practically all Venetian pastry. Eating it alone without dipping is a bit of a shame, even though it's not dry pastry like the others. But you can feel it calling for a dip. The top part is crunchy, just right, but then it melts in your mouth immediately. So if you come to Venice, you know what to buy for your relatives — but also bring them a bottle of good milk with this final caress.”
What creators say
1 creator has covered Pasticceria Tonolo. Most active: Pratt
Pasticceria Tonolo is a historic pastry shop in Venice where I had the fugassa — a sweet bread that's like a cross between colomba and panettone, perfect for sharing.
Dishes mentioned
Fugassa
This is my cheat for this video — for gluttony. But there's a reason. We asked — they say 'tonolo', let's find out together. This is gluttony Venice at €5. A slice of fugassa if you find it around also costs little, but I wanted to take the whole one because at Tonolo the whole fugassa costs €14, but we're three so it comes to less than €5 each. Luca said we really wanted to taste it from them. So here it is. 15th century, a Treviso pastry chef makes sweet Treviso bread, but declares Venetian influence, in turn influenced by trade with the East where sweet bread is more common. Eggs, sugar, and butter added to bread made it also an Easter treat — the egg symbol of rebirth. The other ingredients made it quite expensive, so only for Easter, also connected to eggs and rebirth. Over time it also became linked to engagement — they hid a ring inside and gave it to the person you wanted to be with. Then it passed to weddings, eaten at banquets. 'Beato te che c'è ancora la fugassa con lo zucchero sopra' — blessed are you who still have the fugassa with sugar on top, meaning blessed are you who recently got married, because let some time pass — a Venetian saying that shows how deeply this sweet is rooted in their culture. Let's have a slice. Here it is. It's a bit between a colomba and a panettone — this can reconcile those who can't choose between pandoro, panettone, and colomba, like practically all Venetian pastry. Eating it alone without dipping is a bit of a shame, even though it's not dry pastry like the others. But you can feel it calling for a dip. The top part is crunchy, just right, but then it melts in your mouth immediately. So if you come to Venice, you know what to buy for your relatives — but also bring them a bottle of good milk with this final caress.
