Easter is coming!
The colomba, a classic “dove shaped” holiday cake graces the tables of Italians and around the world.

The annual “Regina Colomba” competition was held in Milan, where judges evaluated the desserts of competing pastry chefs from many Italian regions. I was one between them and I loved the  sweet  and delicious experience.

The competing desserts had in common that they were made with sourdough starter and all-natural ingredients, with no artificial additives, no artificial and/or identical natural flavors, no semi-finished products (so-called “mixes”), and no processing aids, because this event follows the “All natural, only artisanal” philosophy.

Here is the winning “Regina,” a creation by Master Pastry Chef Juri Caseri of Forneria del Lago (Paratico 8 Brescia), followed by the bridesmaids of honor of the Chefs from Pasticceria Memmolo and Pasticceria  Rizzo. Happy Easter!

My favorite?
With a whopping 98 points out of 100, it is undoubtedly the fragrant and exquisite Colomba created by master pastry chef Annibale Memmolo for his shop in Mirabella Eclano, in the province of Avellino. I discovered a real delicacy!
www.pasticceriamemmolo.com

Packaging is also important: the presentation itself is a wish for a happy Easter.For the best packaging I choose Colomba Segreta by Rustichella d’Abruzzo
Housed in a beautiful floral box, embellished with ribbons and a jewel. Inside are tiny chocolate eggs, as well as flowers and butterflies to decorate this wonderful dessert, which you can enrich with gianduia and pistachio cream.

A soft, fragrant, and naturally scented dough, the result of slow artisanal leavening, releases delicate and enveloping aromas. The surface is embellished with a crunchy almond glaze, creating the perfect balance between softness and texture, making every bite a genuine and timeless experience.

HAPPY EASTER!