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.
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 72 hours of natural rising) of processing to realize “Colomba Olivieri 1882"
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, Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. 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.