Colombian Oliveri 1882 Easter Cakes are light feathered and not overly sweet


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Easter gifts don’t do this for me. Peeps marshmallow so sweet. As previously Cadbury cream eggsTo make matters worse, it is impossible to eat without having a sticky layer of “cream” on everything on hand. Hold the Hot cross buns, Please. I will save my stomach space for Quiche And sheep meat.

But this year I had my first ColumbaAn Italian fermented cake appearing around Easter, and now there will be dessert on my Easter table forever. A mixture of bread and cake, the classic columba gives off a refreshing scent of orange blossoms the moment you crumble, sometimes even containing sticky crumbs of candied orange. A light yellow loaf rich in yolk disintegrates just like cotton candy, and melts on your tongue nearly the same speed.

If this looks a lot like a paniton, it is because Colombian is made using the same thing Painstaking technique. Lovers of paniton will be familiar with a light feather dough, but there are some differences. Coulomb is traditionally topped with pearl sugar and toasted almonds, as opposed to an undecorated paniton dome. The panitoni is usually studded with oranges and raisins, but raisin-haters rejoice – the classic Colombian raisin-less. A paniton loaf resembles a large pie, while “columba” means pigeon in Italian, and if you stare, the loaf resembles the shape of a bird in flight. But they’re both airy, not too sweet, and perfect accompanied by a morning or morning coffee Averna evening.

You can find Colombian at your local Italian bakery or High-end stores, But Olivieri 1882 makes a version that I’ll think of between now and next Easter. This sixth-generation bakery, located between Vincenza and Verona, has been producing all kinds of cakes and breads since 1882. You can see spots of vanilla beans all over the classic Colomba dough, flavored with orange paste and acacia honey. For the non-traditional, Olivieri 1882 also serves Colombian which features apricots, salted caramel, chocolate chunks and a loaf of parade with white chocolate and candied berries. Sure, it’s more expensive than the columba you get at a neighborhood bakery, but at just over a pound and a half, it’s a super-sized special occasion.

I recommend saving a large portion of columba to make the best French toast or Bread pudding. But if you share the loaf with your family, I think it will be gone by Easter – something no one has said about Peeps.


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