Michael U.
Yelp
Items Selected:
Sant Udalbo - Hazelnuts, Almonds, Ginger, Apple, Marzipan
Pan Dei Vini - Almonds, Figs, Powdered Sugar
Bombolini Crema
Almond Pine Nut Tart
Dark Chocolate and Butter Pastry
Almond Spongecake, Apricot Marmalade, Pistachio Glaze and Candied Fruits
Opting to drive to Venice on Day Two, €28 parking a bit steep, yet not substantially different when divided by four from the cost of a day of parking in Mestre and trains both ways, it was a quick walk that brought the group to Pasticceria Dal Mas on Rio Tera Lista di Spagna, a 9h00 opening finding the place busy with locals plus a handful of tourists, the slightly higher-than-average prices well justified by beautiful Cookies, Cakes and Confections including some not otherwise seen during the subsequent six days in Italy.
Larger in floorplan than the likes of Rizzardini or Tonolo, options available in the cases easily doubling the variety of both, it was to English-friendly clerks that questions regarding items were directed, each of them answered patiently with more than a dozen items catching my fancy, an eventual order of six selected at a cost of €22,50 that at first seemed excessive but eventually proved to be worth every cent and calorie.
Specializing in small Cakes and traditional Tarts comprised of ancient Grains, Nuts and Fruit that make each complex and heterogeneous from bite to bite, first tastes of a simpler Bombolini showed soft bread similar to Brioche surrounding a smooth center of creamy Custard, the black-and-bronze braid tasted next not-so-different from a Pain Au Chocolate in terms of the flavor or lamination, though the choice to directly infuse half of the batter with Cocoa was an inspired one that still saw the flavor balanced as opposed to overly sweet.
Pleasantly surprised by the Almond and Pine Nut Tart that was dry and crumbly like Biscotti, but at the same time delicious and well composed, later tastes offered a trio that would not be trumped by any Pasticceria from Venice to Modena, Parma and Milan, the powdered Pan Dei Vini undoubtedly sweet due to the Figs and Confectioner's Sugar, as too was the Almond Spongecake with Fruit and Pistachio Glaze while the Sant Udalbo will vie for 2016's "Best Sweets" list with a combination of Hazelnuts, Almonds, Ginger, Apple, and a stretchy layer of Marzipan that upped the impact of every other ingredient by way of both texture and taste.
