Colomba Easter Cake

Description

“Colomba di Pasqua” (“Easter Dove” in English) is an Italian traditional Easter cake, to welcome Spring. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter but with no raisins. The dough is then fashioned into a dove shape and finally is topped with pearl sugar and almonds before being baked. A delicate specialty by Cucchi: Cucchi Colomba is natural, healthy and so good. Moist dough, naturally leavened for more than two days with pure Mother Yeast, enriched with soft and perfumed candied fruit, and covered with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts. Many are legends but all of them link it to our land. Our favorite legend tells about the people of Longobardi who, during the siege of Pavia, received as a gift a cake with the shape of a dove as a symbol of peace.

About the brand

Tre Marie is considered a benchmark in the premium segment of Leavened Products and the guardian of the authentic recipe of Panettone Milanese in Italy. Tre Marie is part of Galbusera S.p.A. since 2014. Galbusera and Tre Marie share the same values: deep roots in the traditional Italian Bakery, very high quality of product and process, together with a strong drive towards innovation and an ambitious vision of future. The pastry chefs of Tre Marie are true artisans of leavened dough, capable of enhancing its characteristics and guardians of the secret touch of each panettone: the ‘Mother’ yeast. Enclosed in the heart of the oven and carefully protected in a cloth, from which we take small portions every day. Three different doughs rise for three long days. The most popular quality of panettone is hidden in the leavening: SOFTNESS. The soft dough is transformed into a delicate texture with the characteristic irregularly sized cavities to represent the ‘miracle’ of leavening. Even the perfect, balanced and round taste is achieved and guaranteed by the 72 hours of the traditional processing method. Scented candied peel of Sicilian oranges and precious cubes of diamond cedar. Carefully selected, cut into thick cubes and dipped in candied syrups that make them shiny, soft, pulpy and juicy. Tre Marie candied oranges are non-peel scorzoni, because they derive both from the outer part of the peel, like all candied fruit, and from the albedo, the white part between peel and pulp.

Origin

Milan

Ingredients

Wheat flour, Raisin 23%, Butter, Sugar, Fresh egg yolk, Candied citrus peels 5% (orange and citron peels, glucose-fructose syrup, Sugar), Natural yeast (contains wheat), Invert sugar, emulsifying agent: mono-diglycerides of fatty acids (of vegetal origin), Whole fresh pasteurized milk, Salt, Natural flavors.
May contain traces of nuts and soya.