Albertengo Sorrento Lemon Colomba - 2.2 pound cake - Italy
This hand-wrapped package wrapped in the traditional Easter wrapping, this is one of the most delicious colombas you will find.
Although this is the first year we are offering the Sorrento Lemon Colomba, here is what people have to say about the Lemon Panettone from Albertengo:
from Nancy (about Lemon Panettone, same bread different shape)
Do NOT hesitate to purchase this Lemon Panettone!!! I LOVE Lemon Panettone and Sorrento Lemon Panettone-Albertengo is THE BEST!! The luscious flavor is so lemony, the texture is soft and moist and the candied fruit is soft and chewey. I will buy no other Lemon Panettone as I've found the best! I've ordered 4 this year (2010). I intended to give a couple as hostess gifts but I'm re-thinking that idea, ha ha ha.
Oh, they freeze well too!!
One of the Most Delicious Things You'll Ever Taste from Michael
Unlike a traditional panettone that is studded with raisins and candied citron, this ethereal panettone is made with lightly candied Sorrento lemons, and I swear that you can almost smell the heavenly scent right through the wrapping. Light and buttery, soft in texture, it will melt in your mouth, and the aroma and flavor of the Sorrento lemon will drive you to distraction.
It is the perfect dessert for that holiday feast or open house. Serve it with some espresso or Vin Santo, and Buon Natale.
This Sorrento Lemon Colomba is from Albertengo, 4th generation baker and master panettone maker. In the early years of the 20th century in a small town in the Province of Cuneo, at the foot of the Monviso mountain range, a modest bakery was born where every day a golden-coloured loaf of bread with a crisp and tasty crust was taken from the oven. This work rhythm remained unchanged for years until one day, different times and circumstances resulted in the quiet decision to experiment with the art of naturally leavening - already used for making bread – to bake confectionery. That was when the first "Panettone Albertengo" was born, and in this way the delicate and appetising smell of confectionery was added to the traditional fragrance of bread.
The keys to a quality Colomba or Panettone loaf are three-fold. First, the quality and history of the Mother's yeast, the strain of yeast which has been favoured for years and which is renewed each day. It adapts to the environments in which we allow it to live and breathe. Yeast, therefore, as the fruit of experience. Second, the quality of the raw materials. Albertengo uses only the best flour, sugar, eggs, butter, candied fruit and raisins. Third, the process and the years of expertise in making Panettone and Columba. From the first mixing, to the moulding, to the baking to the cookling, Albertengo has the knowledge and expereince to produce the consistently excellend product every time.
Quantities are Limited this year.