An Easter treat: Colomba / È quasi Pasqua! Colomba Giorilli dei Fables de Sucre

It’s almost April, the time to test your baking skills with difficult doughs, the time for Colomba! I tried this recipe last year and I am very sad not to be able to replicate it this year too, due to a lack of time. This Colomba, the original recipe is by Giorilli and this it the re viewed by Fables de Sucre, is simply perfect. A fragrant cloud with a compact, soft, buttery and well developed dough. Scent of vanilla and citrus, perfectly balanced, blend very nicely with the buttery texture. My guinea pigs loved it! As with all very rich doughs, such as panettone, there are some basic rules.

Raffaele Pignataro’s Panettone / Il Panettone di Raffaele Pignataro

Christmas is coming, by now most of you will have decorated their living room with a properly decorated tree, maybe yoi have put some pomanders here and there, set up the crib and started the countdown on the an advent calendar. I admit, my innate laziness and the luxury of having my sister (up until 3 years ago) to take care of the tree and house Christmas decorations at our parents made me unfit to recreate a proper festive atmosphere in the house. But as I type it comes up to my mind that some bread wreath, from Essen Mag’s shooting, are still lying around. It would take just 10′ to make a nice decoration, something to be hanged on my front door. That said to me Christmas mood is all in the food. All memories, emotions and Christmas images are filtered by special and traditional dishes.