Matteo is busy refreshing our mother culture (natural yeast) in preparation for the production of our first Colomba di Pasqua, or the “Easter dove”! Colomba is the Easter version of Panettone, with a few changes to the recipe & shape of the mould, the process and quality of ingredients remain the same. We are excited to offer two delicious flavours this Easter, Classico and Chocolate.
See below for collection times and dates for pick up from the Enoteca, or arranging collection from Adelaide.
Chocolate
Flour, water, levain (natural yeast), butter, sugar, eggs, honey, Orange paste, Vanilla, Valrhona “Manjari” chocolate, Almond, BItter Almond Essence, Cocoa Powder, Potato Starch, Salt
min 500g
COLLECTION
Barossa:
Casa Carboni, 67 Murray Street, Angaston
Saturday 28th March to Thursday 2nd April – 9am – 3pm
Adelaide:
52-54 Gouger St Adelaide (on the footpath in front of Marino Meat Store)
Tuesday 31st of March – 11am
Please email [email protected] with your name, phone number & order number
