The Easter Colomba, savory, decomposed, with apricots, the gourmet trend - Food.com. As with panettone, there is a boom in variations (ANSA) The traditional colomba (as well as Christmas desserts) made in pastry shops is generally tastier, fresher and more satisfying than an industrially produced Colomba.
At Vergani, the Easter proposal is enriched with five new gourmet recipes that combine exotic ingredients and delicious reinterpretations.