Naturally leavened Pistachio Colomba

Sciara’s renowned Pistachio Colomba is the result of three slow natural leavening processes and purely artisanal processing. Sciara Pistachio Colomba is distinguished from industrial products by the softness and fragrance of the dough, which does not contain any kind of preservatives or dyes. Not only that, it also does not contain the alcohol solution that is usually used with filled cakes so that the dough does not deteriorate. For this reason, the Pistachio Cream is separately included in the package. A 190g jar of our “Classic.” It is up to you to fill the Colomba according to your taste. The icing, then, completes this cake with all the flavor of white chocolate and delicious pistachio granules.
A trick for when you taste it: warm the cake slightly before serving, when cut it will give off a delicious aroma, an aroma of Sicily!

Origin of the Colomba:
The Colomba is not simply an heir to the panettone, but has a more articulated history that is lost in the centuries. Of cakes or breads in the shape of Colomba there is already a trace of them in Lombard tales from the 6th century. But Sicily, too, has its own tradition, just think of cuddura cu l’ova, also called aceddu cu’ l’ova (bird with eggs) here in Catania, a typical Easter dessert whose origins are lost in the mists of time. For the dough, however, we need to jump to 1930s Milan, where Motta thought well of using panettone machinery to reinvent the dove-shaped cake, resulting in what we know. A little curiosity: the Easter Egg was born earlier, a few years earlier in Turin. And finally here we are in Bronte, where the Colomba could only marry with the Pistachio to give birth to the Sicilian Pistachio Colomba!