Handmade Colomba Cakes
We’ve been rising 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.
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: Australian 5 crowns sultanas, 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), Madagascar 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 egg yolks 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.
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 rising) of processing to realize “Colomba Olivieri 1882”.
Awards And Recognitions
We’re proud that our Colomba cake has been proclaimed the best of Italy by Gambero Rosso in 2019. Dissapore also recognises our Colomba cake as a benchmark among top-quality handmade Colomba cakes. Moreover, our Panettone has been considered one of the top 10 handmade panettone cakes of Italy by Gambero Rosso.
Every year since 2016 our leavened breakfast products has been included among the best breakfast experiences of Italy, according to Gambero Rosso. These consecutive achievements push us to get better and better. Check out our awards.