Focaccia is our typical spring baked dessert. Simple, with few genuine ingredients and a 30-hour leavening that gives a unique flavor and aroma.
It takes thirty hours of leavening, and the traditional gesture to "knot" the dough in a harmonious form that releases the aromas and retains the flavors. Flour, eggs, butter and sugar combined in a dough that gives life to a fragrant and delicate product, perfect to be savored alone, with a veil of fruit jam, or for the more enjoyable, with a good hazelnut cream. The braid with sultanas and the Easter dove are made from the same dough.
The focaccia's ingredients are the basis for the Colomba dough. A cloud of butter enriched with finely chopped orange paste, which is distributed inside the dough: this is the colomba. It rests for thirty hours, is then covered with almond glaze and baked.
Colomba is our Easter cake par excellence, with simple ingredients and an intense aroma where the crunchy almond glaze meets a soft and fragrant paste. For an even more intense experience we created the Colomba with peaches and amaretto, made with the same mixture with the addition of semi-candied peaches and an almond amaretto glaze. The latest delicious creation is the Colomba with candied lemon and ginger and chocolate chips.