Description
Colomba, the traditional Italian Easter cake, and other Silene baked goods are the fruit of our experience
in pastry-making that began several years ago and that has been perfected in our Laboratory.
The search for the best ingredients allows us to produce excellent baked goods.
We used hand-shelled fresh eggs, stone-ground flour, high-quality butter and the best candied fruit.
The pastry dough is prepared through a ritual series of steps which are simple and complex at the
same time. Preparation involves a long rising time of at least 30 hours, which is can only be obtained
by using live culture yeast. The aroma of the butter and the softness of the dough make Silene colomba
a delicious baked good that can be enjoyed throughout Easter time. We recommend heating
it to 95° F before serving, in order to bring out the best of its aromas.
