The LA Times fell in love with the legendary Easter Colomba from master baker Biasetto. He’s the pastry chef who has been perfecting the art of lievitati for years in Padova, after all. Biasetto is no ordinary baker, he’s a World Pastry Champion, treating dough like an art form. His Colomba? As Irene Virbila puts it:
“If you have your heart set on a traditional colomba — dove-shaped cake — for Easter, now is the time to get your order into gustiamo.com, the online source for all things Italian.”
Finding real traditional Colomba outside of Italy is nearly impossible. Most are industrial, mass-produced, and—let’s be honest—not worth it. Biasetto’s, though? Next level. There’s a reason why Luigi Biasetto keeps getting better year after year: his unquenchable search for the best ingredients.
“The ingredients are the very best — fresh organic eggs from Padova chickens (which give the cake an astonishing deep yellow color), acacia honey from the Italian Alps, candied orange peel from Sicily.”
Slow natural fermentation, always hand-shaped, no shortcuts, just pure Italian mastery. Traditionally born as an Easter cake in Italy, Colomba Biasetto has become a spring ritual that brings a moment of joy and sweetness to all the lovers of Biasetto Panettone who can’t resist a whole year to splurge in a slice of pillowy, buttery, cotton-candy bliss.
“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.”
Thank you, LA Times, for spreading the gospel of Colomba Biasetto! Buona Pasqua and happy spring.