Last winter, Biasetto Panettone vanished before we could say lievito madre. If you missed out, now’s your chance to redeem yourself: Colomba Biasetto just landed in the Bronx.
The springtime cousin of Panettone, this dove-shaped wonder is all about that impossibly feathery crumb that melts in your mouth. It takes 36 hours to make each one—12 hours longer than Panettone—because perfection can’t be rushed.
Master Pastry Chef Luigi Biasetto himself says he prefers Colomba over Panettone (bold statement!), and who are we to argue with a Champion du Monde? Now’s the time to get your hands on your Colomba Biasetto, word of the LA Times:
“If you have your heart set on a traditional colomba for Easter, now is the time to get your order into gustiamo.com, the online source for all things Italian. Like the panettone, it’s not just a one-meal dessert. Have it in the afternoon with tea. Toast it for breakfast. It’s best eaten slightly warmed when it sends its marvelous fragrance through the house.”