Cherry Lemons and Pistachios Colomba
€41,00

Quantity

New 2023 flavour!


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Cherry Lemons and Pistachios Colomba is made only with natural mother dough and the dough passes through a 48-hour double fermentation. It’s not the traditional Colomba cake, but it’s made to satisfy the most experimental and demanding palates. We fill it with candied sour cherries, delicious candied lemon and crunchy pistachios. It’s also covered with a sugar glaze, which is enriched with almonds. The consistency is soft, the flavour is elegant but strong. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.



Weight: 750gr

Details

  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Naturally leavened baked product with sour cherry lemon and pistachios - Naturally leavened baked product - 750g (26,45 oz / 1,65 lbs) ℮ Ingredients: soft wheat* flour type 00, butter*, egg* yolk, candied sour cherry (10,5%) (sour cherry 40%, sugar, glucose syrup), sugar, natural sourdough yeast (soft wheat* flour type 00, water), candied lemon (5,7%) (lemon peel 40%, sugar, glucose syrup), water, pistachios* (2,87%), milk*, acacia honey, cream* salt, soft wheat* starch, Madagascar Bourbon vanilla. Glaze: sugar, egg* white, almonds*, rice flour, almonds* flour, sunflower oil. Store in a cool and dry place at 20-22°C (68-72°F). *Contains allergens - May contain traces of nuts, soy and sesame.

  • Nutritional value add

    Energy 1491.60 kJ 363.64 kcal

    Fats 16,1 g
    of which saturated: 9,3 g
    Carbohydrates 46,8 g
    of which sugars: 23,9 g
    Protein 6,3 g
    Salt 0,547 g

  • Service add

    It is advisable to taste the best soft consistency of the Colomba and enhance the balance of aromas and flavors, heat it in the oven at 150 ° for 2 minutes.

Handmade Colombe

We’ve been fermentation masters since 1882.
“Colomba Olivieri 1882” is the Easter cake par excellence. It’s a cloud of butter, eggs, wheat flour, covered with a sugar glaze, which is enriched with almonds, hazelnuts and pine nuts. You can perceive the light crunchiness of the glaze, followed by the incredible softness of the dough.
The texture is extremely soft, the flavour is elegant but strong. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. It is 100% handmade, with passion, as tradition wants since 1882.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion.

Each Colomba cake is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Colomba Olivieri 1882”.
image

Handmade Colombe

We’ve been fermentation masters since 1882.
“Colomba Olivieri 1882” is the Easter cake par excellence. It’s a cloud of butter, eggs, wheat flour, covered with a sugar glaze, which is enriched with almonds, hazelnuts and pine nuts. You can perceive the light crunchiness of the glaze, followed by the incredible softness of the dough.
The texture is extremely soft, the flavour is elegant but strong. It’s a rich but highly digestible Colomba cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. It is 100% handmade, with passion, as tradition wants since 1882.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion.

Each Colomba cake is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize “Colomba Olivieri 1882”.
image

RAW MATERIALS

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.

RAW MATERIALS

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.