Tuesday, 19 April 2011
Easter cake - colomba
The Colomba (‘Dove’) symbolises the role two doves played during the battle of Legnano in 1176, won by the common Lombardi against the emperor of Germany.
Milanese history describes the two doves flying onto the altar on the Lombardi League’s war chariot. The doves represented Milan’s freedom from the Germans, staying on the altar until the Lombardi League was victorious. The Milanese created the dove-shaped Colomba to mark the celebration of their freedom and peace.
Here's how they make it at CIBO.
“Making a Colomba really is an expression of peace and that’s why Italians share it with their family and friends at Easter,” says CIBO director and pastry chef Claudio Ferraro.
Each year, Claudio strives to improve his recipe and he believes the flavour of this year’s Colomba is the best yet. Baked in the shape of a dove, the soft, sweet bread this year features an Italian chocolate and hazelnut mixture (gianduia) oozing from the cake, with a crispy amaretto topping.
“This is the freshest Colomba you will get,” Claudio says. “It is made in Cibo Australia and, unlike the ones imported from Italy; it is made from 100 per cent natural ingredients. While this means it will stay at its best for only a month, it is hand-made to be eaten this Easter.
An enormous amount of time and effort goes into creating the CIBO Espresso Colomba, with the yeast dough left to prove for a total of more than 12 hours, including hanging it upside down for a minimum of 10 hours.
Find it at CIBO Espresso Colomba will be available for $20 gift-boxed,