The slow rhythm of tradition
It is not the products and the recipes that have to adapt to the most innovative production systems, but the machinery, supporting the rhythms and timeframes of every process, perfecting the results, and enhancing the quality of the finished product.
As required by the traditional recipe, the production of our Piaceri Italiani traditional Colomba starts with a long, natural leavening period of over two days, using only sourdough. Once they come out of the oven, another long phase follows – cooling – which is also completely natural. The Colomba is left to cool at room temperature, upside down, for over eight hours, in order to preserve its shape, its aroma, and its flavour.
Classic or without candied peel: delicious nonetheless
Classic and delicious, our Traditional Colomba made following the original, ancient recipe, combines the softness of the cake with the unique flavour of candied peel and the crunch of its hazelnut glaze with whole almonds and granulated sugar. Don’t like candied peel? Choose our Piaceri Italiani Colomba without candied peel, golden and soft, made using an artisan method and topped with a delicious glaze. A true pleasure to enjoy as it is or adding either custard or chocolate.
