Traditional Colomba with Candied Orange Peel

Artisan colomba with 30% candied orange peel and almond icing with skin, blanched and bitter almonds. Natural sourdough starter, fresh 1A grade egg yolks. Easter tradition in the Marche region since 1980.

There are recipes that stand the test of time because they’re already perfect. The traditional colomba is one of them: a dough that requires patience, ingredients that allow no compromise, and a slow leavening that can’t be rushed without losing everything. Ours is made with natural sourdough starter that we’ve been cultivating for 40 years in the Cardenà workshop in the Marche region — the same mother yeast that, as we always say, carries with it a bit of our love and our passion for this craft. It’s not rhetoric: it’s chemistry and history together.

The dough is enriched with 30% candied orange peel — a generous percentage that you taste in every bite — selected butter, honey, malt, and fresh 1A grade egg yolks. The icing is a precise balance of almonds with skin, blanched almonds, and bitter almonds: three different textures that create that fragrant crust which is the hallmark of a properly made colomba.

Founded by Carlo Felice Cardenà in 1980 and now in the hands of Maria and Matteo, our pastry shop is a family before it’s a workshop. And in a family, things are made with love. This colomba is our wish for a Happy Easter.

Natural sourdough starter, artisan 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.