Tre Marie Colomba Pasquale Traditional Easter Cake 750g
$ 42.98
Free Shipping Made in Milan 72-Hour Rise
Tre Marie Colomba Pasquale: The Traditional Italian Easter Dove
The Colomba is the spring counterpart to the Christmas Panettone, shaped like a dove to symbolize peace and rebirth. Tre Marie, a historic Milanese institution, follows a rigorous three-day leavening process using their secret "Madre" yeast. The result is a cloud-like dough enriched with fragrant Sicilian candied orange peels and topped with a hand-applied glaze of crunchy whole almonds and sugar pearls.
The Tre Marie Method
- Leavening: 72 hours of natural slow rising.
- Cooling: 8 hours of gradual upside-down cooling.
- Orange: 100% Sicilian candied citrus peel.
- Glaze: Traditional almond and sugar grain crust.
Milanese Heritage
- Origin: Born in the ancient Corsia dei Servi.
- Weight: 750g (approx. 1.65 lbs).
- Symbolism: Shaped as a dove for Easter peace.
- Pairing: Best served with Prosecco or berries.
The Frank and Sal Difference: We source Tre Marie because they refuse to rush the process. While industrial cakes are forced to rise in hours, this Colomba takes three full days. That extra time is why the dough grabs the flavor of the butter and citrus so deeply, staying moist long after you cut the first slice.
What is the difference between Colomba and Panettone?
While the dough is similar, a traditional Colomba contains only candied orange peel (no raisins) and is topped with a crunchy almond macaron-style glaze. The dove shape is also specific to the Easter season.
How should I store my Colomba after opening?
Keep it in its original cellophane bag and seal it tightly with a clip. Store it in a cool, dry place. Because of the high butter content and natural yeast, it stays soft for several days if kept away from air.