What better way to celebrate Easter with doves, pastiere and artisan eggs, the result of the creativity of the best patissier chefs in Italy who were able to surprise us again this year? Here is our top ten
The watchword of the two delicious novelties proposed by the most famous Pastry Chef of the Amalfi Coast Sal De Riso is “fusion”: between flavors of the beautiful country and exotic flavors and between three different chocolates. The new Sol Levante dove is a surprisingly fragrant journey between Italy and Japan. Citrus fruits represent the soul of this dessert, where fruits such as mandarin, pink grapefruit and lemon are contaminated by Japanese citrus. The soft yeast dough, without candied orange cubes and almond glaze, is stuffed with semi candied pineapple, Candonga strawberries and Inspiration Yuzu Valrhona. The second novelty is the colomba The three gianduia chocolates. As easily understood by the delicious name, this dessert originates from the fusion of hazelnut and three different types of chocolate: white, dark and milk. The soft leavened dough, also without cubes of candied oranges and almond glaze, is stuffed inside with delicious gianduia cream and drops of white, milk, dark chocolate combined with hazelnuts. https://www.salderisoshop.com/it/
For Easter 2021 Andrea Tortora embellishes his collection of great author’s leavened products with two new versions of the Tortora® Egg. L’Uovo di Tortora® Chocolate expresses the meticulous care that Andrea Tortora puts into each of his creations. A shell of very fine milk chocolate encloses the trilobed Tonda Gentile hazelnut from Alta Langa dipped in Gianduia. One by one the shells are scratched by Andrea Tortora, who with this gesture involves them in the material experimentation by “subtraction” characteristic of his pastry. The Egg of Tortora® Apricot & Gianduia, on the other hand, has a crunchy shell glazed with hazelnut round gentle trilobate from Alta Langa while the aromatic notes of vanilla blend harmoniously with the soft and juicy apricots, embellished with nuggets of delicious milk gianduia. https://www.andreatortora.com
Every year Peck brings the spirit, flavors and traditions of the holidays to our tables. The symbol of this Easter is the iconic “Chocolate Grape” inside which it will be possible to find an oenological-themed gift. In addition to the traditional eggs, there is a universe of chocolate characters who reinterpret Easter iconography with irony. An inevitable element are the Colombe di Peck, available in the classic version or with 3 chocolates. https://delivery.peck.it/
Mandarin Oriental Milan presents the famous and award-winning Colomba by Chef Di Lena, which can also be tasted at home: the dessert can in fact be ordered and purchased directly from Mandarin Oriental, Milan, for an Easter of taste and sweetness. the natural leavening with 48-hour processing makes the colomba soft and light, while the choice of high quality ingredients such as fresh orange peel, candied fruit selected one by one and pure vanilla pulp give an irresistible festive scent. https://www.mandarinoriental.it/milan/la-scala/luxury-hotel
The Classic Colomba by Sadler is a magical sweetness that Chef Sadler offers in its truest version, in full respect of tradition and the quality of the basic ingredients. A crunchy frosted shell, rich in almonds and hazelnuts, enriched with notes of butter, vanilla and candied orange. All without the use of preservatives or dyes. https://sadler.it/prodotto/pasqua
At Easter the great dessert of the Neapolitan tradition returns, the Pastiera in the starred version by Giuseppe Iannotti with a filling of Ricotta di Bufala Campana, DOP excellence of the territory. The recipe is that of the family, the same as the pastiera of the chef’s mother, reworked in a gastronomic key, but still linked to the culinary tradition of Campania and which takes up a dish linked to the celebration of Easter. https://www.8pus.it/prodotto/pastiera-napoletana
Chef Marco Visciola of Il Marin, taking his cue from the sea and the Porto Antico of Genoa, offers a limited edition of only 40 eggs, made in collaboration with Buffa, a historic artisan chocolate shop in Genoa. Four types of egg: OCTOPUS, with dark chocolate, OYSTER, with 3 chocolates TONNARELLA, with dark chocolate with fish inserts and the texture of the tonnarella with 3 chocolates: dark, milk and white and VELE, which takes up the sails of the Port Antico designed by Renzo Piano: dark chocolate with white chocolate sails inserts. https://www.ilmarin.it
A combination of refinement is offered by Caffè Gilli, the oldest coffee in the Tuscan capital, and by the Hofstätter estate in Tramin-Termeno. The artisanal Colomba Gilli is a small jewel, crumbly on the outside and soft on the inside to combine with the Gewürztraminer Vendemmia Tardiva “Spätlese” by Hofstätter. https://shop.caffegilli.com
Gran Lievitato Golden Heritage, born from the union between the Dry Martini Sorrento and the Don Geppi Restaurant, is an artisanal colomba, prepared with soft wheat flour and malted and toasted rye flour, an element that strongly characterizes Heritage 176, the new distillate signed by Belvedere , launched in 2020. To complete the dough, French butter, organic eggs and mother yeast. Inside, candied orange peel and organic Sorrento lemons, white chocolate, honey, vanilla pods from Madagascar, non-alcoholic pepper distillate and a filling with a delicious spread version of the Golden Heritage cocktail. https://www.dryaway.it/
The Easter cake of Palazzo di Varignana, an exclusive resort on the Bolognese hills, is an original reinterpretation of the Easter Colomba made more fragrant because it is handcrafted with Stiffonte Extra Virgin Olive Oil, which enriches the taste with scents https://www.palazzodivarignanafood.com/
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