The classic Colomba is a dessert of ancient origin, the legend dates back to the time of Lombards when during the siege of the city of Pavia as a sign of peace a bread with dove shaped was offered to King Alboin . The recipe of the day is handed down to us from the thirties of 1900 and the Milanese tradition, that our pastry chefs have been able to make their own. This is also what has made the Pasticceria Mimosa Tolentino and Roberto Cantolacqua, who respecting the original recipe, has prepared a Colomba absolutely delicious using the best raw materials, from precious candied fruit, made by Riccardo Pelagagge of Pierre Dolci al Cuore, passing through slow leavening from the fantastic “yeast Dino”, created by master pastry chef, to finish with a luscious glaze embellished with the finest almonds.
Pasticceria Mimosa s.a.s. di Roberto Cantolacqua Ripani & C. Viale Vittorio Veneto, 69, 62029 Tolentino (MC). The fortune of la Pasticceria Mimosa di Tolentino is due to his skillful pastry chef Roberto Cantolacqua. Since he was a child, Roberto took on with pastry making, thanks to his grandfather who owned a bakery. He has worked since he was teenager in the bakery, a fine flagship of Tolentino. He could be considered one of the best young italian pastry chef, thanks to his innovative and unique products, beautiful to see, and absolutely fine to taste.
General Information: The Colomba is a typical Italian dessert during Easter Holiday, more widespread in northern Italy, but known and appreciated in the rest of the Peninsula. How to Eat: Cut a slice of Colomba about 1 cm width and serve on a plate next to a glass of sweet wine, will be enough to get a magnificent Easter dessert.
DOUGH INGREDIENTS: wheat flour, butter, sugar, egg yolks, candied orange 13% (Orange, water, sugar), yeast, honey, orange, lemon, salt, barley malt, vanilla. GLAZE INGREDIENTS: sugar, almonds 25%, egg white, bitter almonds 3%, corn flour, cocoa, hazelnuts 13%.
To celebrate Easter in the most gentle way we will recommend the delicious Classic Colomba accompanied at the table with a nice bottle of Moscato Bianconero: feel that delight!