For Easter 2018 Eggs and Colombe are tinged with the colors of spring. From Knam to Baldessari to Vergani, here are the most delicious ideas.
News at the Aqua Crua home for Easter 2018: this year Giuliano Baldessari decided to combine chocolate eggs with the classic colomba. Proposals in limited edition (only 100 pieces in 200 gr format), Eggs are made with a special selection of 70% chocolate from Papua New Guinea, obtained from a fine and rare cocoa with hints that tend towards smoky and acidic and flavored with Maldon salt and cassia, an oriental spice known as Chinese cinnamon. The surprise inside each is a recipe by Baldessari. The
Colomba of Aqua Crua is instead prepared with artisan care every week according to the family recipe of Giuliano. Enriched with artisanal candies, it is naturally flavored with tonka beans and cassia, which give it a strong and exotic flavor, but not at all cloying. Doves and Eggs are available in the restaurant or can be purchased online in the Aqua Crua shop by March 25th.
The Knam Easter 2018 assumes the pink nuances of the Flamingo, which in via Anfossi 10 becomes all in chocolate, handcrafted in every smallest detail. The symbolic character of this year was chosen for its bright colors and to bring on the tables a real taste of the spring just begun, with a sweet surprise inside. To accompany this absolute novelty there are many other creations, always in chocolate and ready to satisfy all tastes. The Ernst Knam proposal includes, in addition to the classic eggs wrapped with surprise (customizable with their gift to be placed inside), a series of special subjects: the now irreplaceable Knam Pollo and
Pollock Chicken, accompanied by Knam Rabbit and a series of Galletti of various sizes, up to the special eggs. And pink dominates here too, with the Pink Egg and its velvety effect and the World Egg, which after last year’s success returns with a themed variant of the Knam Worlds. In the patisserie you can also find and order the great classics, such as the Pastiera (also in a special chocolate variant), the Pasqualina cake and the limited edition dedicated to Easter 2018: the orange cake, in which the citrus fruits and the chocolate create a fresh and unique combination.
News in the Vergani home for the sweet symbol of Easter: the Colomba changes look and is dressed in three new pastel colors to celebrate the arrival of summer. The new Easter packages are inspired by the refined Liberty decorations that soften the facades of many Milanese buildings of the early twentieth century. Turquoise, pink and yellow are the shades chosen to create a delicate ton sur ton pattern that evokes the floral and vegetal cement motifs that adorn the balustrades of the balconies or the windows of the elegant residences of a Milan of other times. Turquoise for the Colomba Classica, with a rich and fragrant icing of sugar and almonds, and for the Colomba Soave (without candied fruit). Rose for the most delicious chocolate, pear and chocolate (with hazelnut grains) and three chocolate (white, milk and dark) versions. And finally yellow for the more “Mediterranean” variants: apricots and pears, lemon and walnuts, late tangerine and for the brand new peach and amaretto. The new colombe are on sale in the two Boutique Vergani in Milan (Via Mercadante 17 and Corso di Porta Romana 51) and on the online shop.
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