Apricot and Salted Caramel Colomba

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$90.00

750 gr (120.00$/Kg)

Reserve your Colomba in advance: all Easter pre-order purchases will be fully shipped starting from March 9.

Apricot and Salted Caramel Colomba is made only with natural mother dough and the dough passes through 4-day processing time. It’s not the traditional Colomba cake, but it’s made to satisfy the most experimental and demanding palates. We fill it with candied apricots and salted caramel. It’s 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 first choice raw materials and a long rising technique. 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.

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SAFE PAYMENTS

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CUSTOMER SERVICE

customer@olivieri1882.com

PRESERVATION

Store in a cool, dry place at a temperature between 68-72°F (20-22°C). After opening, keep the product in its original tightly sealed bag.

Avoid sudden temperature fluctuations. Do not refrigerate. The shelf life is approximately 90 days, and once opened, the product will stay fresh for up to one week.

INGREDIENTS

Ingredients:wheat flour, butter, fresh pasteurized egg yolk, candied apricot (13%) (apricot (61% equal to 7.9% of the finished product), glucose-fructose syrup, sugar), sugar, natural sourdough yeast (wheat flour, water), salted caramel (7%) (sugar, glucose syrup, cream, semi-salted butter), skimmed milk powder, salt, water, granulated sugar, almonds, milk, salt, cream, cornstarch, Bourbon vanilla, lemon peel. Glaze: sugar, egg white, powdered sugar, precooked rice flour, almonds flour, sunflower oil. May contain nuts (hazelnuts, almonds, pistachios), soy, sesame and mustard.

NUTRITIONAL VALUE

Nutrition Facts: Nutritional Values for 100gr: Energy 405 Kcal / 1698 kJ, Fat 18 g, Saturated Fat 9.4 g, Carbohydrates 54 g, Sugar 33 g, Proteins 6.9 g, Salt 0.62 g.

SERVICE

HOW TO TASTE AT ITS BEST?

To get the most out of the soft texture of the panettone and to enhance the balance flavors:

1. Set the oven temperature to 150°C/ 302°F: turn the oven on and set it to static mode (without ventilation).


2. When the temperature is reached, turn off the oven, and place the whole panettone, in its baking cup. It is important not to cut it into slices to prevent it from drying out.

3. Resting time: leave the panettone inside the switched off oven for 2 minutes to rest. This way, the residual heat from the oven will help soften its texture.

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Handmade Colomba

Colomba is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality Colomba cakes on the market.

It’s a soft and tasty cake that remembers us the most beautiful family moments.

Our colomba has a rich taste, but it’s highly digestible, 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.

PRODUCTION

We’ve been working by hand for over 140 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 72 hours of natural rising) of processing to realize “Colomba Olivieri 1882".

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RAW MATERIALS

We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.

Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined 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 orange paste in order to lend it a unique and natural citrusy aroma, Italian wheat flours, centrifuged butter. Our Colomba 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.

FAQ

We try to resolve any doubts you may have.

How long do leavened products last?

All our products are artisanal and handmade. Panettone, Pandoro and Colomba have a shelf-life of 90 days. To receive information about all of our other baked goods, please contact us.

How can I properly store the products?

Since these are artisanal products, therefore without preservatives, we advise you to store them carefully, in a cool and dry place, away from heat sources, avoiding sudden changes in temperature.