HAPPY NEWS & Easter Baking in Venice
Buns in the oven! Plus saying goodbye to the last foggy days on the Venetian plains.
Welcome to Dash of Prosecco, a newsletter dedicated to food, slow travel, and life on the mainland of Venice. Thank you for reading.
A sea of white cotton candy has enveloped the land of Venice since January… and never really left until this weekend.
Every morning, on my way to work, I was hypnotised by the dark silhouettes of naked trees against the shiny silvery fields. The walls of suspended water particles were so thick and evanescent, you’d think you must be dreaming.
I don’t mind winter fog, really—it’s an integral part of Venice’s romantic and mysterious DNA. In a way, the Veneto region has never looked so hauntingly beautiful than in its fog season, draped in pale vapour.
Yet, I do find myself longing for change.
For bright yellows, greens and reds. For foraging trips to the coastal countryside, hunting for bruscandoli (wild hop shoots) to use in risottos and frittatas. For Spring feasts of lemon curd tarts and baby artichokes sliced thin and raw.
Easter is a mere stone’s throw away, which means that asparagus and artichokes will be here soon. Focaccia1 will join us, too—though not the one you're probably familiar with. I'm talking about the typical sweet Easter bread of Venice and the Veneto: a round loaf of leavened dough that’s delicate, almost humble. A far cry from buttery, sugary colomba or its rich Christmas cousins, panettone and pandoro.
Focaccia comes with a soft, yellow, airy crumb, a crunchy glaze of toasted almonds and pearl sugar, and a faint memory of oranges and Marsala wine. Despite the simplicity of the resulting cake, “fugassa” is a bit of a project (lots of kneading and many, long leavening intervals). A classic example of that peculiar category of sweet treats that “no-one-makes-at-home-because-it’s-simply-too-much-work-to-bake-yourself.”
Nonetheless, Anna, my mother-in-law, has firmly decided that this year no store-bought focaccia will grace our table. Only homemade. And so be it! She’s been experimenting with different recipes, with mixed results. It’s going to be fun to taste test her creation on Easter Sunday. Of course, I will report back.
And now, on to the HAPPY NEWS…
BUNS BUNS BUNS (IN THE OVEN)
I am very pleased to announce that a tiny Italian bun is in the oven at casa Fogarizzu-Carossino. It’s not Easter focaccia, it is way better!
We are beyond happy and excited to become new parents, in fact we’ve been waiting for this moment for a looong time. The baby is healthy and will be with us this September, a sweet girl with a mix of Venetian, Sardinian, Ligurian and Calabrian-Greek roots.2
I cannot wait for you all to e-meet her.
Now you might begin to understand why I skipped last month’s newsletter (Apologies!!). The past weeks have been a whirlwind of emotions, doctor’s appointments and tests, with very little time for anything else but family (and nausea, and rest, and all the “joys” of early pregnancy).
As we enter a new season of life, I feel extremely lucky to have you here. As one of you texted me the other day, “That baby is going to have so many honorary grandmas and aunts all over the world!!”. Which feels like a huge, love-filled blessing.
That’s all from me for now. I’ll be back with you in April with the free monthly post. In the meantime, paid supporters can expect a special gift, baked fresh on Easter Sunday 👀
Until next time,
Sinù xx
About Me
My name is Sinù Fogarizzu and I’m a vegetarian food & travel writer from the mainland of Venice, Italy. In 2021, I launched Dash of Prosecco, a Substack newsletter about learning to cook and Venetian cuisine, that has now expanded into slow and sustainable travel. With the new “Slow Venice” column I hope to open up a space for dialogue on ways we can all contribute to a healthier tourism model for the floating city.
Browse my archive and recommended newsletters and come find me on Instagram & Twitter.
The term "focaccia" might be confusing for some. It generally refers to the classic, flat, and soft savory bread that is enriched with plenty of olive oil and can include optional toppings such as olives, onions, cherry tomatoes, and potatoes, among others. This type of focaccia, with its variations, originates from Liguria and a few other regions. However, the term is often applied to certain local bread-like bakes, whether sweet or savory, that tends to remain flat rather than puff up in the oven like, for instance, a nice round sourdough loaf. For example, a tall and proud panettone or pandoro would hardly be described as a focaccia. On the other hand, the Venetian fugassa is characterized by a larger diameter and, usually, a lower rise. Keep in mind, this is not a scientific or etymological explanation. However, I believe it provides a bit more clarity on how the term "focaccia" is used throughout Italy.
Regional provenance is a big thing for Italians! Each region is a bit of a country in its own right, with their dialects and inflections, typical cuisine, culture and lore. Both my partner and I were born in the Veneto but our roots are mixed, and so are our culinary habits. Do you find a similar celebration of local heritage and distinct regional identities in your own country?
Beautiful news! Congratulations Sinù. So happy for you!
I also loved all the moody foggy photos in this post and all the delicious buns and breads. Yum.
Ah that’s such nice news. Very pleased for you. Xx