We are fond of raw materials and the related processing techniques. All Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, elegant but strong flavour, high digestibility), which ensure their quality attributes.
The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied oranges that we mince and put by hand also into the dough, in order to lend it a unique and natural citrusy aroma (you won’t find any whole candied fruit), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.
Our Colomba cake contains up to 4 times more eggs than other available Colomba cakes. This is the reason why its flavour, texture and colour are beyond compare. In addition to a rich dough, our glaze contains up to 9 times more almonds, hazelnuts and pine nuts than other available Colomba cakes.