The Venetian Baìcolo

The spring 2026 window display is dedicated to the most famous Venetian biscuit, the “baìcolo.” This biscuit could be stored for months in Venetian galleys at sea without fear of mold, thanks to its completely dry manufacturing process.

Many bakeries produced it in the past, but the most famous and long-standing is Angelo Colussi’s. A couple of photos on display remind our Venetian customers, who were present until 1965, of its location on the corner opposite our shop on Ruga Rialto (now Brocca Abbigliamento).

We thank Massimo Orlandini, company historian, who published the magnificent book on the history of Colussi and provided us with the materials for the window display: on the left, a splendid print by Lavena with its matching baicoli tin. Next up is a Colussi tin covered with a paper print from the early 1900s, and other tins from the mid-1900s with silkscreens.

We recall here the nursery rhyme that most Venetians recite by heart: “No gh’è a sto mondo, no più bel biscoto, più fin, più dolse, più lisiero e san par mogiar ne a cìcara o nel goto del baìcolo nostro venessian” (translation: There is no other biscuit in the world more beautiful, thinner, sweeter, lighter, and healthier to dip in the cup or glass than our Venetian baicolo).