Colomba Easter cake covered in white chocolate and chopped pistachios with a jar of pistachio cream spread and a spreading knife. Fiasconaro was founded in 1953 by Mario Fiasconaro who started his pastry business with a small ice cream shop in Sicily. He and his sons honed their craft over the years to produce some of Italy's best panettone while remaining loyal to their humble roots. Fiasconaro sources some of Sicily's best fruit, nuts, and chocolate to create their truly unique and award winning cakes. Using only carefully selected ingredients, the panettone are made by hand with a naturally leavened sourdough. The dough can take up to 36 hours to rise and thus develops a signature texture and flavor.
- NET WT: 1kg/2.2lb
- Product of Italy.
- What is Italian colomba and what is the difference with the panettone?
It is made with candied orange peel and a sugary almond topping. Panettone is the traditional Cake/Bread for an Italian Christmas, usually made with raisins, candied fruit peels, almonds, and brandy.
- Why the colomba is eaten at Easter?
In English, colomba means Dove and is the traditional bread for Easter. The white dove has long been a symbol not only of Easter and peace, but also of rebirth, a value celebrated in the Pagan spring festivals. Nowadays, colomba is served at the end of Easter lunch alongside with chocolate eggs.
- How do you serve colomba?
Delicious on its own, colomba is often served with fresh berries, drizzled in dark chocolate, slathered in sweet spreads, or paired with whipped cream. Italians will enjoy a slice with coffee for breakfast or an afternoon pick-me-up!
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