Sweets from Bassano
Osvaldo Scarmoncin, who learned the art of pastry in Venice, began the original business in 1914. Interrupted by the war, he opened his first shop in 1921. He produced candies, fondant and castagnaccio cakes. After the war ended, Scarmoncin partners with Alfredo Fabris who returns from Argentina with a special type of meringa. The two decide to modify the production process using a huge furnace to vaporize the meringhe and when it cooled they layered it over raw cream. Later, Alfredo Fabris, with his remarkable pastry abilities, opens his own pastry shop in 1961. Mario Sarri and the wife Sabrina Bonin purchased the Fabris pastry shop in January 1992 and continue the tradition of Scarmoncin and Fabris today.
Available daily:
Croissant, torte fresche, dolci da "forno", pasticceria da tè, semifreddi and dolci espressi. Meringata, millefoglie o, perché no, a spectacular crostata with various seasonal fruits, Bocconcini, pizzette di pasta sfoglia, golose brioches, tramezzini e tartine, soffici panini al burro e focaccine farcite. Their varied chocolates are made from imported cacao from Venezuela, Mexico, Equador, Venezuela Indonesia and Sri Lanka.
Dolce Bassano Cioccolateria
Piazza Zaine, 14/15
36061 Bassano del Grappa (VI)
Veneto
Italy
tel: +39-0424-523875
fax: +39-0424-230049
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