Fogatsa is a type of brioche made in Corfu. It originates from the region of Venice and it is usually round shaped. An alternative fogatsa shaped into strand is titled kolompina and is made with the same ingredients and process though a red colored boiled egg is added to the upper part of the dough so that it’s easy to distinguish after baking. The kolompina additionally features a single colored feather (added after baking). It is usually prepared during the Easter period.