Colomba di Pasqua: la ricetta della pasticceria Fabrizio Galla con Federica Russo

The Colomba is the quintessential dessert of Italian Easter. To document the recipe we went to Piedmont in the Fabrizio Galla pastry lab. Together with the award-winning pastry master and the laboratory chef Federica Russo we discover the secrets of the white art at the base of this traditional Easter leavened product in the delicious version with chocolate and pears.

INGREDIENTI/INGREDIENTS
x 12 1kg Colomba

Per il primo impasto/For the first kneading
Farina/Flour 2120 g
Lievito Madre/Sourdough starter 610 g
Acqua/Water 1060 ml
Zucchero/Sugar 610
Tuorlo/Egg yolk 530 g
Burro/Butter 750 g

Per il secondo impasto/For the second kneading
Farina/Flour 1590 g
Vaniglia/Vanilla 20 g
Limone/Lemon 10 ml
Arancia/Orange 35 ml
Zucchero/Sugar 610 g
Miele/Honey 210 g
Tuorlo/Egg yolk 530 g
Sale/Salt 40 g
Acqua/Water 300 ml
Burro/Butter 1 kg
Cioccolto/Chocolate 1350 g
Pere/Pear 1350 g

In collaboration with Infundo https://www.infundo.it/

See all the recipes by pastry masters on ItaliaSquisita: https://www.youtube.com/watch?v=4KWtJftQBo4&list=PLWKLqE-7K4-ZDJsEvn60RERYrHuyEUCbc

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