Peach Colomba
$75.00

Quantity

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Peach 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 peach. It’s covered with a sugar glaze, which is enriched with almonds. The consistency is soft, the flavor 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, flavorings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

 

Weight: 750gr

Details

  • Preservation add

    Store in a cool, dry place (max 73,4°F). Do not expose to the sun. Avoid sudden changes in temperature. Don't refrigerate it. About 40 days of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Naturally leavened baked product with peach without candied critrus peel - 750g (26,45 oz / 1,65 lbs) ℮ Ingredients: soft wheat* flour type 00, candied peaches (16,6%) (peach 40%, sugar, glucose syrup), butter*, egg* yolk, sugar, natural sourdough yeast (soft wheat* flour type 00, water), water, 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 1523 kJ / 364 kcal Fats 16,3g of which saturated 9,4g Carbohydrates 46,9g of which sugars: 26,1g Protein 6,6g Salt 0,503g

  • Service add

    30 minutes before serving, gently warm it close to a heat source to best enjoy the soft texture and enhance the balance of aromas and flavors. 10/12 servings per container.

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 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"
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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 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"
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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, 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.

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, 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.
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AWARDS & RECOGNITIONS

We’re proud that our Colomba has been considered the best Colomba cake of Italy by Gambero Rosso.

DISCOVER MORE

AWARDS & RECOGNITIONS

We’re proud that our Colomba has been considered the best Colomba cake of Italy by Gambero Rosso.

DISCOVER MORE
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