COLOMBA
What is Colomba? Colomba is an Italian sweet brioche typical of Easter time made with the same dough of Panettone, just different shape.
Our colomba is made exclusively with sourdough, our dearest Gigetto....
We use only natural ingredients of the best quality: sourdough, flour, homemade candied organic lemon and orange peel from Italy, vanilla and Belgian chocolate.
We only make a few selected flavors:
- Colomba Classica (traditional or plant based) with sundraied raisins, homemade candied lemon from Amalfi and homemade candied orange peel from Sicily.
- Colomba Hazelnut with hazelnuts, chocolate & homemade candied orange peel from Sicily.
- Colomba Pistacchio with sun dried apricot & pistachios from Sicily
- Specials
An exercise in love and patience
Colomba takes a long time to be ready: 3 days of kneading, waiting, rising and finally baking. It takes so long because we only use our sourdough Gigetto and natural ingredients without adding any chemicals to shorten preparation times.
sourdough
ingredients
candied orange peel
first dough
second dough
colomba in the mould
hanged colomba cooling down
The first day is dedicated to make Gigetto stronger, kneading it multiple times; in the evening we start kneading the first dough of colomba and let it rest and proofing overnight, till it triples its volume.
The second day starts early in the morning when we take the first dough and knead it with more flour, butter, sugar, egg and vanilla. We let it rest for a few hours and then we make nice and tight buns that are going to rise again for about 7 hours. When ready we put some glaze, some almonds or hazelnuts, icing sugar and... it's time to bake!!!!
As soon as colomba is out of the oven, it has to be hang upside-down while cool down or it would collapse.
The third and last day starts the next morning when colomba is finally cooled and ready to be delivered to you.
> COLOMBA CLASSICA SOLD OUT
Our colomba classica contains raisins, homemade candied orange from Sicily (Magnano farm - organic) and lemon peels from Amalfi (Aceto Salvatore Amalfi farm - organic) and a sweet almond glaze.
We can also make it vegan, completely free of any ingredients of animal origin. This is also a great alternative if you are intolerant to dairy or eggs
Per unit 500 g - 19 €
Allergens regular:
> COLOMBA HAZELNUT. SOLD OUT
This version of colomba contains chocolate chips (milk 35% and dark 54%), homemade candied orange peels from Sicily (Magnano farm - organic), hazelnuts from Piemonte (Nocciole d'Elite) and a sweet almond glaze.
Per unit 500 g - 19 €
Allergens:
> COLOMBA PISTACCHIO & APRICOT. SOLD OUT
Our Colomba Pistacchio contains sundried apricots, pistachios from Sicily and a sweet almond glaze.
Per unit 500 g - 19 €
Allergens:
> SPECIAL EDITION: DARK AND MILK CHOCOLATE SOLD OUT
Our Colomba Chocolate has a mix of pure chocolate and milk chocolate, only for chocolate lovers!
Per unit 500 g - 19 €
Allergens:
> COLOMBA CLASSICA - PLANT BASED. SOLD OUT
Our colomba classica contains raisins, homemade candied orange from Sicily (Magnano farm - organic) and lemon peels from Amalfi (Aceto Salvatore Amalfi farm - organic) and a sweet almond glaze.
This plant based version is completely free of any ingredients of animal origin. This is also a great alternative if you are intolerant to dairy or eggs.
Per unit 500 g - 19 €
Allergens:
How to store your colomba
Your Colomba can be kept up to 20 days, in our bag or your own bread bag. Find a cool and dry place to store.
Once open, consume within 3 days.
How to reheat your colomba
To enhance the taste of your Colomba preheat the oven at 120°C, turn it off, put it in and let the colomba warm up for up to 5 minutes. Ready? Enjoy!