Easter’s counterpart to the Christmastime panettone and pandoro, the rich and fluffy colomba is traditionally made with high-quality flour, farm-fresh eggs, sugar, butter, and natural yeast. After rising for at least 30 hours, the dough is then baked into the iconic dove shape and finally topped with pearl sugar and almonds.
This Colomba is handcrafted for Eathic.HK at “La Panetteria” in Parabiago (outskirts of Milan) by the Master Confectioner Matteo Cunsolo, the same beloved Masterbaker who makes every Christmas our Panettone.
Matteo Cunsolo is President of the Bakers Association of Milan and Province since 2018 and now President of the Richmond Club Italia since 2013.
Born in Milan 39 years ago, he attended the CAPAC Professional Institute in Milan with a specialisation in bakery and pastry. He has a solid experience as a teacher, gained as a consultant and as a trainer for CAST Alimenti in Brescia.
He entered the world of work at a very young age, starting the profession of baker at 16, as an employee. At 22 he opened his own bakery shop and workshop, called “La Panetteria di Matteo Cunsolo”.
In 2008 he passed the exam that allowed him to be part of the Richmond Club Italia. He represents Italy in international competitions, in Europe and abroad. He is always looking for new challenges to cultivate his passion and improve his professionalism.
||50 × 50 × 50 cm