Artisanal Colomba "Da Vittorio"
SHIPPING WILL START ON APRIL 3rd
A symbol of peace and universal brotherhood, the colomba is the ultimate Easter dessert. The colomba has always been one of the most beloved artisan desserts of the Easter season. The classic Easter leavened pastry interpreted by Maître Pâtissier Da Vittorio is a recipe with a unique taste and overwhelming fragrance: a colomba enriched with almonds and candied fruit to be enjoyed and appreciated in company at special lunches and dinners.
A soft, candied colomba that will put a smile on your face the first time you taste it, an artisanal product that is also good as a gift for a friend.
The story of Chef Vittorio
Vittorio Cerea, in 1966, opened a restaurant in Bergamo with his wife Bruna. Bruna and Vittorio Cerea were young and shared the same passion for food when they opened Da Vittorio restaurant in the center of Bergamo.
It was 1966 and seafood cuisine, which had become one of the restaurant's flagships, was still struggling to find room on menus, overshadowed by the primacy of meat. It was a big bet, won thanks to daily supplies and exquisite elaborations.
Bergamo quickly became an essential stop for fans of good eating, and along with the success came the first Michelin star (1978), which was doubled in 1996. In the 2000s the dream of entering the superguide of the world's best establishments was also realized. 2010 finally brought the third Michelin star.