Panettone might be the traditional Italian favourite at Christmas time, but at Easter it’s all about the Colomba. Traditionally made on Good Friday, Colomba is made with the same sweet, sour dough as it’s more famous cousin, although it’s shaped dove-like as a sign of peace. We like to think of it as a sign of Spring too.

Italians serve their fluffy Colomba Easter cake with fresh berries and perhaps a drizzle of chocolate, a ladle of Zabaglione or a dollop of whipped cream. Perfect from breakfast through to bedtime, with cappuccino or Spumante, as the days get longer.

The excitement doesn't stop there though... master baker, Salvatore De Riso, has expertly crafted soft loaf cakes stuffed with limoncello cream, wild berries and hazelnut chocolate, combining age-old traditions with exciting newness. 


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