What is the difference between handmade Colomba dough and Panettone dough?
The colomba has a lighter dough to welcome the warmer season, offering a fresher taste than the panettone, which is more suited to a different period.
Compared to panettone, Colomba dough contains less fat and sugar and is distinguished by its fresh fragrance. Having less butter, sugar and filling does not mean having less taste! We assure you that this yeast cake's delicate flavour will pleasantly surprise you from the first bite.
The Colomba Infermentum's aromatic bouquet is unique: it smells of amaretto, acacia honey and, of course, mother yeast, as do all the handcrafted cakes produced in our laboratory in the province of Verona.

The long and slow rising process makes this Easter cake very fluffy. We offer it in two mouth-watering variants: Traditional Colomba and Three Chocolate Colomba.

What is the difference between the Traditional Colomba and the Traditional Panettone?
The Traditional Colomba has a lighter dough and a fresher, more intense aromatic bouquet with notes of amaretto. Additionally, the Traditional Panettone Infermentum contains candied orange peel and raisins, whereas the Colomba Infermentum contains only candied orange peel, which gives it a more intense citrus flavour. The Traditional Colomba has a delicate glaze with whole almonds.

What is the difference between the Three-Chocolate Colomba and the Three-Chocolate Panettone?

The Three-Chocolate Colomba and Three-Chocolate Panettone differ in their dough, which is lighter in terms of fat and sugar for the colomba, and in the amount and percentage of chocolate in the filling. We chop our chocolate in our laboratory to achieve the perfect size to ensure homogeneity among the three flavours: milk, dark and white chocolate. Infermentum's Three Chocolates Colomba has a mouth-watering glaze made with cocoa and almond crumbs.
 

To discover our handcrafted panettone and colomba products, click here.