Easter time at Finisterrae sees the return of the Colomba. A traditional cake found only during the Easter period. It takes the form of a dove, hence the name and resembles very much the panettone that we saw at Christmas.

The history of the Colomba goes back to the 1930s in Milan where a famous baker, Angelo Motta, came up with the idea of taking inspiration from the Christmas panettone.

Apart from the shape, the main difference is in the ingredients, the colomba does not contain raisins.

The colomba can be purchased from our new online store where we can deliver at the weekend or if you wish you can pass by and pick it up.

for more details please use the following link:

www.finisterraefirenze.com/pasqua

This year we have chosen three different flavours.

Traditional. Light and soft dough with a candied orange peel from Sicily. The Colomba is then finished with sugared almonds from Spain and sugar crystals.

Chocolate. The colomba has been filled with fondant chocolate drops and then a rich chocolate and hazelnut cream spread on the top. Hazelnuts from Piemonte in northern Italy are then crumbled on top to finish.

Pistachio. A rich but light pistachio cream is injected into the baked Colomba with chocolate drops. It is finished with more pistachio cream and pistachio shavings.

next week I shall share the secrets of the ‘impasto’ and our recipie