Colomba by Luigi Biasetto – Ready to Celebrate Easter!

This is me in Heaven (ie, in Padova) with Luigi Biasetto, the master pastry chef who bakes Gustiamo’s Colomba (our traditional Easter cake), which just flew into our warehouse in the Bronx. I tasted the first colomba last Saturday in the Bronx, and I was in Padova to see Luigi a couple of days later….

Colomba by Biasetto. Expensive in Italy? A Real Bargain in America!!!

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…

Panettone and Pandoro. And the Special Thing Stefano Does to Them!

The perfect gift Panettone and Pandoro (left) just arrived!!! They are freshly baked by Luigi Biasetto, master baker/pastry chef and award winner, in Padova. Luigi uses only the freshest and best ingredients, of course. But his secret is the flour: it’s Petra stone milled flour made by Molino Quaglia, a couple of kilometers from the…