The global admiration for essential spring holiday, Easter or “Pasqua” in Italy, is laid in its traditions, and specially — festive treats. A place of honor is occupied by a genuine Italian Colombe cake — a symbol of peace and goodness, which has been produced since 19th century, as well as another one, more modern but not less desired, — Chocolate Egg.
What else needed for a delicious and complete celebration? A properly selected wines, which emphasize the sophistication of Easter treats and create an atmosphere of joy and fun.
Here, 4 excellent craft makers from all over Italy share their secrets of festive flavors, while France leads us to the best selection for pairing.
TIRI
TIRI — the first pastry in the world to produce only leavened products. For over sixty years, TIRI has dedicated itself to the art of leavening, Tiri’s speciality.
TIRI Chief Pastry Chef, Vincenzo Tiri, is one of the most important experts of leavening in Italy. In October 2021 he received the prestigious World Pastry Star, an international award dedicated to the world of pastry.
He believes, that the most important thing about their work is to do only things that they do best. This is the reason why they have decided to create the first pastry in the world to produce only leavened products. Vincenzo began his approach to the leavening art, following the footstep of his greatest teachers: grandfather and father.
“For years I’ve been looking for something that could make my Colomba able to stand out for the softness and richness of the dough, develop my own recipe, starting from how it was made 100 years ago, but at the same time could give a different product, that people wanted to eat even beyond the first slice, — says Vincenzo. — Patience and respect for the times and all the stages of processing: these are my dictates. The rest does the raw material, of course, use quality ingredients is the basis, determines 90% of the result. The Colomba is the result of a constant study of raw materials and production techniques, years of testing, experimentation, and innovation, but craftsmanship is a constant that since 1957 never leaves us and that will always stay with us, also in our future plans.”
TIRI Easter assortment includes:
– Traditional Colomba, characterized by a soft and fragrant dough embellished by the taste of the orange peel from own territory’s oranges and the icing of sugar grains and almonds
– Salted Caramel Colomba, with the combination of the sweet taste of caramel and chocolate, accompanied by a tip of Cervia salt, united for an incomparable flavor
– Coffee and White Chocolate Colomba, that is now a classic from company, the perfect harmony between 100% Arabica Coffee and White Chocolate of high quality, which gives the “Easter Dove” a unique and unrivaled taste.
Every year TIRI tries to propose a novelty, the result of months of intense research and testing. One of these is the new flavor for Easter 2023:
– Black Cherry, Lemon and Marzipan Colomba with a spring and Mediterranean flavor, characterized by a delicate hint of lemon that harmonizes the strong taste of black cherry and the gentler one of marzipan.
*Each Colomba has a weight of 1 kg
For this year, confectioners prepared four chocolate eggs Ovettone (each 300g), to satisfy everyone:
– Dark Chocolate
– Milk Chocolate
– Caramel Chocolate
– Pistachio Chocolate
There is also a gift-wrapped version of small praline Easter eggs — Ovettiri
“If the most beautiful thing about a chocolate egg is to discover the surprise, with the Ovettone the surprise is already in the shell, — says Vincenzo. — The name comes from the contraction of the words “ovetto”, which in Italian means small chocolate egg and “Panettone”, the Christmas dessert par excellence. The interior of the Ovettone hides a delicious layer of our Panettone, the most awarded in Italy. A delight for true gourmands and the perfect candidate to enter the list of Easter eggs so beautiful that you would never break.”
More information and products: www.tiri1957.it/en/
Instagram: @tiri1957
AMEDEI
As one of Italy’s newest chocolate companies, AMEDEI has already carved out a space in pantheon of exceptional European chocolate-makers. Founded in 1990, AMEDEI began producing pralines from a small facility in Italy and in less than three decades has grown to produce a number of other chocolate confectioneries, becoming one of the world’s leading gourmet chocolate companies.
AMEDEI has been selecting only the rarest cocoa beans, cane sugar, selected fruits and milk — a short label to enhance the pureness of fine cocoa.
AMEDEI started the production of Easter eggs about 5 years ago, and in this short time this product has gained great popularity among gourmets and chocolate lovers all over the world.
“Craftsmanship, unique taste and an inimitable style characterize our Easter eggs, — says Amedei representative. — We are very careful about the processing methods, which are distinguished by a type of craftmanship that is typical of Tuscany, land of beauty, genius and art. We select the rarest and most valuable cocoa beans from Central America and Africa and, thanks to 30 years of experience in this field, we are focused in slow and non-invasive processes. The final product made in our Chocolate Factory is a pleasant, delicate and sweet chocolate with a satisfying and memorable flavor.”
The recipe for Easter eggs remains unchanged, but every year new flavors are added to the collection. The technique consists in a “bean to bar” formula: choosing the best and rarest raw material from its origin, a strictly controlled supply chain, very few added ingredients and slow processing. This allows to achieve perfection by giving the chocolate a pleasant and round taste.
This year, AMEDEI decided to please its fans not only with new flavors, but also in addition to large eggs of 400g enriched the Easter collection with 4 small eggs of 80g, allowing everyone to fall in love with its creations even more.
– Toscano Black 70 (450g/80g)
– Toscano Red Fruit (400g/80g)
– Toscano Brown (450g/80g)
Also presented for tasting is a limited edition of dark chocolate, which includes 3 small eggs (80g) from the most prestigious: Porcelana, Nove, Blanco de Criollo
And Easter eggs made of milk and white chocolate, according to the representatives of the brand, are the most delicious specialties of AMEDEI:
– Toscano Nocciola, which combines milk chocolate with delicately roasted Piedmontese IGP nuts (500g)
– Toscano Pistachio with white chocolate and Bronte pistachios (400g)
More information and products: www.amedei.it/en/
Instagram: @amedeitoscana
FIASCONARO
The flavours, perfumes and alchemies of Sicily are the evocative setting of the history and tradition of the FIASCONARO confectionary company, founded in 1953 in Castelbuono, in the heart of the Madonie park, in the province of Palermo. FIASCONARO is totally made in Sicily and also its induced activities follow the territoriality. Today the company, now in its third generation of pastry chefs, is an excellence of “Made in Italy”.
FIASCONARO celebrates Easter by focusing on the line of its most popular specialties. Authentic jewels of haute patisserie, which tell and enhance the characteristics of the best fruits of the territory. A sensorial journey to discover the best flavors of the Sicilian tradition.
“What makes our festive leavened products unique is the choice of the best Sicilian raw materials and, in particular, from the Madonie area, which with its biodiversity has
inspired the creation of each Fiasconaro cake, giving our products an inimitable flavour, — says Nicola Fiasconaro, FIASCONARO Chief Pastry Chef. — The ingredients of excellence are the real key to understanding our confectionary creations: from the green pistachio to the juicy and fragrant oranges, up to the selection of the finest almonds, to Modica chocolate, zibibbo, and Madonie manna, the unique sweet resin world that we extract from the Ash trees on the mountains between Castelbuono and Pollina, overlooking the sea of Cefalù. Our sweets are born from skilful techniques for using mother yeast, which are the result of constant experimentation and research. Our secret lies in the perfect combination of tradition and innovation, which leads us to creatively reinvent the ingredients of the Mediterranean tradition, continuing to surprise and delight the palate.”
For Easter FIASCONARO presents its specialties:
– Strawberry and Cherry Colomba (1kg) — a perfect combination of Liccia cherries, a locality in the Madonie Park, and the fresh essence of mint, enhanced by the fruity notes of semi-candied strawberries and covered with Castelbuono cherry jam and pink chocolate.
– Colomba Oro Verde (1kg) — covered with white chocolate and pistachios.
The package, along with Colomba includes Pistachio spread and an elegant knife.
– Colomba Oro Di Manna (1kg) — with gianduja chocolate and cream, topped with white chocolate and manna pieces. According to the Holy Scriptures, manna comes from heaven and is a gift of God, the farmers of Madonia are well aware of this, who extract juice with skillful patience from July to September, making precise cuts on the bark of trees. The released liquid quickly hardens under the influence of the sun, forming small white stalactites, full of extraordinary properties — this is Manna.
This Colomba comes with Manna spreading cream and a knife.
Excellent nougat Torroncini Alla Manna will be a perfect addition to the Easter Colomba. Available in two packs: 250g/120g
– Colomba Ananas e Albicocca (1kg/750g)
Colomba of Classic Line with candied pineapples and apricots covered with glaze and pistachios
Colomba and Panettone represent the company’s core business, but the incidence of the continuous product line is also constantly growing: nougats, cubaite, spreads, honeys, jams, marmalades and aromatic sparkling wines.
“Classic flavors are the ones that are most appreciated for their simplicity and tradition, but novelties cannot be missing, — says Nicola. — Every year we try to expand the proposals in our catalog by leveraging the inventiveness of our pastry chefs and the choice of raw materials that can give life to new recipes.”
FIASCONARO for DOLCE & GABBANA
The creative union between FIASCONARO and the famous Italian fashion brand DOLCE & GABBANA resulted in unique products of confectionery art, reimagined with the flavors of Sicily: the Christmas Panettone and the Easter Colomba.
The common ingredients of this extraordinary union between North and South are the respect for Italian tradition and the courage to experiment, the search for excellence and the discovery of Beauty, as well as the love for a completely “Made in Italy” artisan product that combines the excellence of fashion and baking.
Easter Colomba is a universal symbol of peace, friendship and rebirth. Packaged in gorgeous tin boxes specially designed by Sicilian artists, inspired by the blue and white majolica of Sicily.
– La Colomba Con Cioccolato e Confettura Di Fragoline Di Bosco Di Sicilia — Colomba (800g) with Sicilian chocolate dragees, covered with wild strawberry jam and dark chocolate, with Sicilian chocolate cream.
Sicilian chocolate cream (200g) and the knife are included in the package.
New for this season is the Exclusive Assorted Nougat — Torroncini Morbidi Assortiti
Sweets are packaged in tins with a bright D&G sunny print of a fashionable Italian brand 150g/250g/500g
More information and products: www.fiasconaro.com
Instagram: @fiasconaro_artepasticcera
GUCCI OSTERIA da Massimo Bottura
GUCCI OSTERIA is a famous series of Italian restaurants, opened by two Italian titans Massimo Bottura and fashion house Gucci, located in different cities of the world and known for their culinary philosophy, which combines creativity, elegance, sensuality and inspiration.
For the second year in a row, GUCCI OSTERIA Florence has released a traditional Easter treat in the shape of a dove, representing peace and a bright spring holiday.
Co-Executive Chefs Karime López and Takahiko Kondo have selected the finest ingredients for this year’s Colomba. A wonderful blend of tradition and modern inventiveness, ingredients such as premium flour, natural yeast, butter, fresh eggs, and almonds come together with candied apricot, gianduia chocolate, and tonka bean, lending a warm, aromatic yet fruity tang to the traditional Colomba recipe.
“We work together with Vincenzo Tiri, one of the most famous bakers and pastry chef of Italy, a master in the art of making panettoni and colombe, — says Karime. — Me, him and Taka put a lot of effort and research into creating our special Colomba. We want to do something new and unique every year and continue to create and experiment with textures and flavors. This year we used semi-candied apricots, gianduja and tonka beans. Colomba is something new both for me and Taka, because it’s not a tradition in Mexico and in Japan: growing up we never had one for Easter, so we are creating “our” colomba for scratch. We don’t have a burden of tradition on our shoulders and are ready to play and experiment.”
Colomba weighing 1 kg is packaged in a presentable tin, which depicts the famous motifs of the house of GUCCI and its “Star Eye”.
Adding more elegance to the GUCCI OSTERIA Florence Karime and Takahiko Easter collection of treats are Assorted chocolate eggs in three flavors, each captures a thoughtful blend of quality ingredients and smooth chocolate — they’re crafted to be savored.
Chocolate eggs (220g) are packaged in cylindrical tins with the same Gucci print.
More information and products: www.gucciosteria.com/florence
Instagram: @gucciosteria
COMTE DE MONTAIGNE: The Perfect Pairing
Being a delicious pastry creation, Colomba never ceases to conquer gourmets with variations that combine innovation with the selection of the best ingredients of the “Made in Italy” tradition. With chocolate, cream, wild berries or fruits, and enhanced by the presence of almonds, candied fruit or orange peel — an object of desire that requires the appropriate pairing.
So what are the golden rules for choosing the perfect one for a toast? COMTE DE MONTAIGNE, Maison of Champagne de prestige of the Aube, uncovers them in a Top 3 which explains the most gourmet pairings.
COMTE DE MONTAIGNE is the Champagne House of excellence, which with its Cuvée de Prestige brings the true bubbles of the origins to the maximum expression. Precisely in the Côte des Bar, where the Maison’s vineyards are located today — in the far 13th century the first Chardonnay stock in all of France was planted, imported by the knights returning from the Crusades. The COMTE DE MONTAIGNE Cuvées are unique: born from the rigorous selection of Chardonnay and Pinot Noir grapes, they combine complexity and finesse and are intended for those seeking the values of authenticity, elegance and bon vivre.
The owner, Stéphane Revol, driven by the wish to create a champagne very different from the others, fully dedicates himself to his dream: to give back the coat of arms of yore to Côte des Bar. COMTE DE MONTAIGNE first of all is a territory, some grapes that some men have maintained for generations with passion and love. His Cuvée brand quickly established itself in France and around the world, and the terroir of Côte des Bar has become a recognized and esteemed origin.
“Champagne is one of the most versatile wines in the world, which pairs well with a wide range of foods. Champagne bubbles blend perfectly with the organoleptic qualities of Colomba. In particular, the freshness that characterizes all our cuvées de Prestige “cleanse” fatty and creamy notes of the Easter dessert, conferred by the butter — giving a sensation of great lightness on the palate. The Easter Colomba is characterized by a not too persistent sweetness, more given by the icing sugar rather than by the dough itself. The nuances of flavor given by the candied orange and raisins make it a delicate and fragrant dessert. For these reasons the ideal champagne to be uncorked in combination with Colomba must be aromatic with fruity flavours, good freshness, delicate and with an average structure. When choosing one or another cuvée to be paired with different flavors of Colomba, we considered the sweetness level, the aromatic notes and the structure.”
– Blanc de Blancs — ideal with the Classic Colomba, where the toasted aftertaste of almonds and the soft dough with candied fruits, covered with icing or hazelnuts, go perfectly with a mineral and elegant Champagne, 100% Chardonnay, with fruity and floral aromas, which in contact with the air enhances buttery aromas, such as Blanc de Blancs Grande Réserve.
– Rosé de Saignée — the perfect match for fruity and “innovative” doves: fruity and vinous, the Champagne Rosé de Saignée, 100% Pinot Noir, with aromas of red fruit and a fresh and refined finish.
– Brut and Extra Brut — the most appropriate toast with Colomba alle creme : this champagne with a natural flavor, 70% Pinot Noir and 30% Chardonnay represent a balanced combination of acidity, length and minerality. The aromas, at the first hint, reveal the citrus fruits of grapefruit and lemon, and then reveal hints of fruit, such as peach, pear and apple.
More information and products: www.comtedemontaigne.com
Instagram: @comtedemontaigne
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
