For our Colomba we have selected the classic variety of Italian confectionery tradition, with orange peel enriched with diced candied lemon
For our Colomba we have selected the classic variety of Italian confectionery tradition, with orange peel enriched with diced candied lemon, while for the dough we only use natural yeast and fresh Italian eggs. The recipe is completed by almonds, Italian acacia blossom honey and Madagascar Bourbon vanilla powder, for a characteristic, unmistakable aroma. Alce Nero Classic Colomba takes over 50 hours to prepare, starting from the activation of natural yeast, which is topped up with water and flour 3 times and leavened so that it grows to the required volume before it is added to the rest of the ingredients.
The resulting dough is left to leaven over night, after which it is portioned and placed in baking cups, where it leavens for a further 12/14 hours. Upon reaching optimal development, the Colomba is oven baked for approximately 50 minutes, after which it is turn upside down to preserve its shape and prevent it from sinking. It is then cooled for 12/14 hours in a microfiltered atmosphere cell, rigorously at room temperature. The slow cooling process is fundamental because it prevents the formation of mould without having to use preservatives or alcohol. At the end of this rigorous process our Colomba is packaged and ready to be enjoyed.
Serving suggestions: to enhance all the flavour of Alce Nero Classic Colomba, we recommend you remove it from the protective bag and gently heat it so that it is not served cold.
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