Colomba without candied fruit Iginio Massari

Iginio Mssari's is a story animated by talent and passion, which led him to the top of the Italian and international high pastry. Born in '42, mother cook and father director of a canteen, he grows among the scents and flavors of a kitchen. At the age of sixteen he acquired the first notions of pastry and chocolate in Switzerland in the French cantons where his great qualities emerged strongly. As courted to stay, he returns to Italy where he makes a career within prestigious brands such as Bauli, Star. In 1971 he opened his first pastry shop, followed by others. After a countless number of prizes and awards, many of which institutional, in 2018 he was awarded the "Master of the master yeast master" award. Today he leads a consolidated and established company in the production of high pastry, accompanied by 3 stores in Brescia, Turin and Milan.

The Colomba, a descendant of the focaccia, is a naturally leavened cake with repeated retouching which, unlike the panettone, does not contain sultanas, but only candied orange peel, used in the finishing, which enriches its flavor and aromas. In the Colomba by Maestro Iginio Massari the almond paste contrasts under the teeth with the moist and soft softness of the interior, which thanks to the candied orange peel fills the palate with extraordinary aromatic sensations.

Producer: Iginio Massari

Ingredients: Wheat flour type "00" (gluten), butter, sugar, pasteurized egg yolk, natural yeast [water, wheat flour type "00" (gluten)], acacia honey, natural flavor, vanilla seeds, vanilla extract, salt. Frosting: sugar, almonds, pasteurized egg white, corn flour, wheat flour type "00" (gluten), bitter almonds, clarified liquid butter, cocoa powder. Decoration: granulated sugar.

May contain traces of nuts, soy and mustard.

Tipology: Homemade

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