Colomba con crema di gianduja

The secret of a good colomba lies in the "lievito madre", a natural yeast made from a mixture of water and flour. This leaven, a living product and the soul of our colombe, is multiplied with skill and constant attention. A process that gives the cake its softness and typical honeycomb structure, shapes its form and determines its flavour. Every morning, the dough is refreshed with flour and water, and after the first fermentation, a part is set aside to be produced the next day. A continuity that continues in the process that respects the slow rising and cooling times. In keeping with the old tradition, several steps are still carried out by hand.
Whether classic with candied fruit, "pandorata" or refined with various cream fillings - our colombe are a special treat either way and should not be missed at any Easter celebration!