THE COLOMBA, EASTER SWEET TRIBUTE TO PEACE

 Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin, after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace. That’s the legend.The dove we know today has a more recent origin and, I should say, a more prosaic version of the history. In the early 1930s the Milanese company Motta specialized in panettone, a cake produced only for Christmas. Unhappy to have their machinery unused for many months, Motta decided to package a similar product to be sold during the Easter holidays.
The shape of the sweet dove was a choice dictated not only by symbolism, but also to welcome the arrival of the spring. The new cake was (and still is) a huge success. It is typically soft, fragrant outside and moist inside, naturally leavened for a whole night, then filled with a mixture of flour, sugar, eggs and candied orange. After a long rest, the dough is portioned in different sizes for an additional four hours of leavening, then covered with almonds, sugar and amaretto. Since its birth, the colomba was enriched by many variations and a variety of different icings and fillings.

After baking, it must rest at least seven hours before it is finally packaged.

 

So many colombe
From Loison to Fraccaro to all those of the Regina Colomba event, held in Milan a few days before Easter. I would like to mention the very young pastry chefs of Alma, the celebrated  International School of Italian Cuisine in Colorno, near Parma, where I discovered and tasted their very soft creation: the colomba with chocolate and black cherry flakes. Pleasantly  soft and spongy and intensely fragrant.
A sweet message of peace.

Christmas panettone is served…with a twist

THE CAVIAR OF CHICORY
On the occasion of the upcoming holiday season Fraccaro Panettone al Radicchio Rosso di Treviso IGP. This cake is made with traditional recipes, sourdough, enriched with that delicious red chicory typical of the Treviso territory.  img_0814The ingredients are few and simple, but the balance of the manufacturing processes is complex and delicate. The typical bitter taste, is rendered less intense from seeds candied process that transforms this “winter flower” to a perfect cake to be combined with the soft dough. The careful selection of raw materials and of the Veneto region, the creation of flavors and forms, the experience of people who paste and firing, make this panettone really unique, as well as unusual.

PANETTONE GOES BIO
img_0714A healthy lifestyle starts with a wholesome diet. Fraccaro created  a completely organic patisserie line: Pasticceria Fraccaro BIO,
a line of products designed for anybody looking for quality, for those loves nature and do not want to give up the pleasure of patisserie.
The pursuit of quality is clearly shown in the selection of completely natural, organic and pesticide-free raw materials, the absence of coloring agents and preservatives and, finally, by the use of a special sourdough, which is employed in all the panettone BIO line

HAVE A DRINK!
All the goodness of this XMas cake combined with another outstanding product of the Veneto region, the “Grappa Riserva” di Villa de Varda, screen-shot-2016-12-10-at-19-48-25
produced by Mezzolombardo, the legendary company near in the province of Trento.
This blend of authentic, top quality products has given rise to a delicately spongy panettone with a creamy grappa filling with a warming, intriguing flavour.

LET’S TOAST!
screen-shot-2016-12-10-at-20-38-03
Finally a sparkling
new love stoy…
The most festive Fraccaro panettone meets his excellency “Prosecco d.o.c.g.”,
the celebrated wine of Valdobbiadene area. It is a fundamental ingredient
both in the dough and the filling.
http://www.fraccarospumadoro.it/