At Easter you MUST have Colomba Pasquale. It’s a sweet bread, moist and luscious. Ours is baked by master pastry chef Luigi Biasetto in Padova. It is patiently made with mother yeast, stone milled flour, fresh eggs, fresh butter, bits of Sicilian candied orange and almonds from Noto. A bite melts in your mouth, gradually letting you taste each of the superb ingredients. Luigi baked it last week, and it has just arrived. I just read this article, where Biasetto’s is listed among the best artisanal Colomba in Italy. And the most expensive, at €35 each!!! We sell it at $60, which is less than our landed cost (no boat, for this colomba, only first class air). Why should you buy it, if it’s the most expensive in America??? Because it is the best Colomba you can find in the world!!!
Stefano, how is the new colomba? BUONISSIMA!!!