Colomba classica, yeast cake with candied orange, Olivieri 1882

Available from the beginning of February. The magazine `essen und trinken` writes about this Colomba Classica in its April 2025 issue: The result is a moist, highly aromatic pastry that is second to none. The classic Colomba from the Olivieri family bakers in Veneto contains artisan-candied orange peel. Baker Nicola Olivieri uses four times more eggs than most other producers, his own sourdough starter, lievito madre, stone-ground flour, and requires four days for each batch, including fermentation. The result is golden yellow, light, and soft.