The company Colussi is the longest baked of the city as it has an active and continuous production since 1840. Now it was in Venice that the oven not only produces the most amount of bread daily, but also the largest number of types and sizes in addition to using wheat flour, rye flour, barley, oats, spelled and Kamut. The oven Colussi has always known dose of tradition and innovation, offering new products like the olive bread introduced in the 80s, the pan fisherman in the 90s or the focaccia Venetian revived in Venice for 170 years of the oven. All products available today in the Venetian bakeries and pastry shops, but the company Colussi, thanks to its master bakers, continues in the years to school by offering new products, entering new markets and satisfying its customers with products crafted on demand. In fact, almost all of the production is destined to hotels, restaurants and bars citizens as it reaches, with the distribution, anywhere in the city, including the islands.