Each Colomba is prepared following a rigorous artisanal process that takes approximately 72 hours.
Once the first dough is made, it is left to rest for 12 hours. In the second phase, the dough is enriched before being carefully shaped and left to rest again. It is inside the mould that the second proofing takes place, ensuring the Colomba achieves its perfect softness.
Every Colomba is handcrafted and carefully monitored at every stage of the process. The meticulous artisanal workmanship and the use of high-quality ingredients make each Colomba unique and special.
The choice of ingredients
Premium-quality butter, Sicilian candied orange peel, Apulian almonds, and free-range eggs. Every artisanal Colomba baked by the pastry chefs in the prison workshop is a true delight.
The final touch
A generous sprinkling of almonds and pearl sugar gives each Colomba its irresistible crunch and enveloping flavor. After baking, the Colomba is cooled upside down to preserve the light, airy texture of the dough.
In the prison workshop’s packaging department, each Colomba is dressed in elegant packaging, carefully wrapped with the attention this delicate artisanal product deserves.