Belluno. The last cream puff. Cream or eggnog? Final day of work for Tony Fiabane, one of the pioneers of pastry, in the city. The one who was the first to produce and sell mignon pastries. Born in 1951, he is about to turn 70 and would have reached and exceeded retirement age, but no one could unwillingly remove it from puff pastry, creams and sponge cakes. Now the shop in via Carrera changes management and passes into good hands. Thus, good Tony will be able to rest for at least a few days, before inventing another one.
It is difficult to stand still, when you have ideas and the desire to do. Meanwhile, on the window overlooking via Zuppani there is the farewell message: “July 31, 2021. An adventure ends after 36 years. A huge thank you to all of you for your affection and your trust ». Signed Tony and Rosy, the sister: “I have found someone who will be able to collect my inheritance”, smiles Fiabane, under the ordinance hat, “a Russian lady named Olga, who has lived in the city for some time and has a certain familiarity with catering. I believe that, from tomorrow, the pastry shop will be closed for at least three weeks, in order to do all the necessary work and reopen after August 15th. I need to stop, even if the passion and the desire to work are still those of the first days. Today is the last ».
The Fiabane pastry shop opened in 1985, in its current location and in all these years it has been a point of reference for sweet lovers, declined in all its extraordinary variations: “Once there was the entrance to the Cappello hotel and Cadore, it seemed to me the right place to start the business “, says Fiabane,” both as a production laboratory and as a sales point. A lot of time has passed since then, although it seems to me yesterday that my wife Mirta Zanolla and I opened. My sister Rosy has been giving me a hand for some time ».
But this was only the definitive stage. The award-winning company Fiabane – Zanolla had already landed in the city: «We had taken over the Giaffredo pastry shop, arriving from a place outside the province, after which you had taken over the Deon, before the Manin. In short, a life in the pastry shop, which for me officially ends today, after many sacrifices, but also many satisfactions, there is no doubt ».
The most important innovation was that of the smaller pasta: «It was a good intuition, I am convinced of it. My teacher has been Adelfo Costa, since 1965. He was the one who taught me almost everything I know, especially the secrets of our trade. I owe him a lot from this point of view ».
Your favorite pasta or cake? There must necessarily be a creature better than the others: «If I have to mention one, I’ll quote the Bavarian. But I must underline that I have always put the maximum effort into the packaging of all specialties, always aiming for the highest quality ».
And now it closes. There is no party planned, because it is not possible: “Unfortunately no, but we will find the right way to greet all the customers who have come to visit in recent years.he visits us and they often come back happy with what they had tasted. Thank you all for the trust you have given me ».