The Colomba Artigianale is one of the most famous creations of the Alta Pasticceria signed by Gerri Labbate.
A mix of intense flavours that makes it the perfect dessert for Easter lunches and dinners. Born from an ancient recipe and with the selection of ingredients and raw materials of high quality standard.
Blend of Italian stone-ground wheat flours, eggs from chickens reared on the land in Italy.
Like every Colomba that you want to call "artisan", it is characterized by a complex, long and daily process. The use of mother yeast, preserved for a century and daily soaked in water according to the Piedmontese method, is essential.
The process involves 48 hours of leavening at a controlled time and temperature, which greatly increases the softness and delicacy of the palate. As soon as it comes out of the oven, the Colomba is left to cool upside down for twelve hours so that the structure of the rich dough is stabilized.
When you open the package, the scents, clear and pleasant, stun for intensity.
When cut, even if it is stuffed, there is no loss of structure, the slice is elastic with a perfect alveolation, soft and of an intense yellow colour that responds without fraying to violent tearing.
The filling makes it enjoyable but at the same time not heavy on the palate until the last unstoppable bite.
The precious and well-kept BOX makes it even more the perfect Easter gift.
Ingredients Base: Wheat flour type 00, Butter, egg yolk, Sugar, Salt
Directions Store in a cool, dry place. The expiration date is indicated on the box.
Wheat flour type 00, Butter, Egg yolk, Sugar, Salt