Semi-candied Forest Fruit and White Chocolate Colomba

Artisanal Colomba with 25% semi-candied forest fruits — blackberries, currants, raspberries — and white chocolate glaze with ruby biscuits. Natural sourdough yeast, fresh 1A yolks. Fresh, elegant, original.

Blackberries, currants, raspberries — three 25% semi-candied forest fruits, chosen to bring the tart freshness of the woods to an Easter Colomba. A deliberate, not accidental contrast: it is exactly that tension between sweet and fruity that makes this leavened cake different from all others.

The dough is created in the Cardenà laboratory with the natural sourdough yeast that we have been cultivating and feeding for 40 years, combined with selected butter, honey, malt, fresh category 1A egg yolks, and 21% white chocolate — present in the dough, not just the glaze — which brings a soft, milky sweetness to balance the acidity of the fruit.

The glaze is the detail that completes the story: white chocolate and ruby biscuits, the pink chocolate made from ruby cocoa beans with no added colors, with its characteristic fruity and slightly tart flavor that echoes and amplifies the forest fruits in the dough.

A Colomba designed for those who love tradition but seek something that tells a new story. Prepared with the same artisanal care and family love that Maria and Matteo have brought to every dessert in the Cardenà laboratory since 1980.

Natural sourdough starter, artisanal production in the Marche region, shipping throughout Italy and Europe.

Order by March 30, shipping is free!

Bring our Colomba to your Easter table: order by March 30th for free shipping throughout Italy. After March 30th, we’re still here with paid express shipping… contact us for info.