Leavened for thirty-six hours, Colomba is made according to artisan method, carefully selecting ingredients, proudly Italian. Starting with flours that we grow on our uncontaminated land, a few kilometres from the natural oasis "Giardino di Ninfa'. From the experience of Giancarlo De Rosa, one of the most important Leavened Masters, this leavened dough is born, pure alchemy of flavours.
The traditional Colomba is made with pure sourdough with natural leavening. Noteworthy is the candied orange, cut into larger pieces to remain soft and juicy even after baking. Citrusy notes and melting dough for this festivity leavening.
The freshness of Limoncello gives to the Colomba’s dough a fresh and sparkling taste, with a slightly alcoholic note. All the flavor of lemon in every bite of this leavening cake.
Natural, slow leavening for this yeast with a soft and silky texture: enriched with bits of candied apricot that lends a distinct aromaticity fruitiness.
The unmistakable taste of green pistachios envelops the soft dough, creating an interplay of light textures, creamy and crunchy. Dedicated to the most demanding palates that do not give up the flavour of tradition.
The combination of dark, milk and gianduia chocolate come together in the colomba dedicated to the sweet tooth; the small nuggets in the dough and the amaretto glaze, with gianduia and hazelnut grains, give a crunchy texture to this excellent leavened product.
The soft texture accommodates the mouthwatering combination of dark, milk and white chocolate. The dark chocolate with its intensity dampen the sweetness of the other chocolates. The result is an intriguing and precious dessert.
Like rubies, candied berries (strawberry, currants, blackberries, blueberries) embellish the dough, giving it an intense fragrance and intense taste. White chocolate coats the leavened dough: dedicated to those who love dare.