Description
From our natural yeast comes our Easter Colomba, with its distinctive aroma.
After combining all the ingredients, including the traditional candied fruit and sultanas, or the more characteristic fruits from our Romagna region (such as morello cherries, pears, or caramelised figs), the mixture undergoes a 12-hour fermentation.
Once the dough is poured into the moulds, a second fermentation follows for another 12 hours, until a soft dough ready for baking is achieved.
The Easter Colomba is packaged in an original way using paper, ribbon, and various decorations, which can also be personalised according to customer requests.
