Triple Chocolate Colomba

This Triple Chocolate Colomba is made only with natural mother dough, which passes through a 48-hour double fermentation. White, milk, and dark chocolate blend together to create a unique flavor. It’s covered with a sugar glaze, which is enriched with almonds. The consistency is soft, the flavor is elegant but strong, and it is not so sweet due to the presence of dark chocolate that lessens the sweetness of white and milk chocolate. It’s a rich but highly digestible Colomba cake, thanks to the usage both of quality raw materials and of long-rising techniques. It’s free from preservatives, semi-finished products, flavorings, and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

Since 1882, the Olivieri family has been making traditional Milanese Holiday sweet breads by hand in the Northern Italian city of Arzignano, using only the highest-quality ingredients and recipes that have remained largely unchanged. These panettone and pandoro are the real deal, and have been recognized by the Gambero Rosso food guide and won the 2019 International Great Taste Awards in London.