1 kilo (2.2 pounds) - Italy
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I didn’t expect to love this one as much as I do because I'm such a citrus lover...
We opened the box expecting something familiar—Colomba, but without citrus. Instead, the aroma stopped us mid-conversation. Not bright, not zesty. Something softer. Butter, yes, but also this gentle, almost perfumed sweetness that took a second to place.
It’s the Moscato.
This Colomba is built around raisins soaked in Moscato d’Asti, and it changes everything. Without citrus pulling things in a tangy direction, the whole cake relaxes. It becomes rounder, quieter, a little more contemplative.
The crumb is beautifully elastic, pulling apart in long, delicate strands (we always do this first, almost absentmindedly). And then there’s the top—that thin, crackly glaze of almonds and pearl sugar that gives just enough resistance before everything softens again.
It feels a little like a Colomba for people who think they already know Colomba—and want something just slightly off the expected path.
What We Love About This Colomba
- A completely different expression of Colomba—no citrus, just depth
- Moscato-soaked raisins that add floral, wine-like complexity
- Soft, almost custardy crumb from slow natural fermentation
- Almond and hazelnut glaze with just the right amount of crunch
- The kind of cake that sneakily disappears from the table
Tasting Notes
The aroma leans warm and floral—more honey and white flowers than citrus.
The first bite is all texture: soft, airy, almost dissolving. Then the flavor builds slowly. Butter, then a gentle sweetness, and then the Moscato starts to show itself—lightly aromatic, slightly grapey, almost like a whisper of dessert wine.
The raisins are plump and integrated, not sugary or sticky, just part of the whole.
And the finish? Toasted almond, a little sugar crunch, and then it’s gone—which is exactly why you immediately go back for another slice.
About Albertengo
Albertengo has been making naturally leavened cakes in Piemonte since 1905, and there’s a certain quiet confidence in what they do.
Nothing feels rushed. The dough is given time—real time—to develop. Natural sourdough fermentation, slow rises, careful handling. These are techniques that don’t announce themselves on a label, but you can taste them immediately.
Four generations in, they’ve become one of the benchmarks for traditional Panettone and Colomba in Italy. And once you’ve had one, it becomes difficult to go back to anything that feels even slightly industrial.
Ingredients
Wheat flour, raisins (21%), egg yolk, butter, natural yeast (wheat flour, water), Moscato d’Asti wine (5.5%), sugar, liqueur wine, mono- and di-glycerides of fatty acids, invert sugar syrup, glucose-fructose syrup, barley malt, salt, flavoring agents.
Ingredients (icing and decoration): sugar, almonds, egg white, Piedmont hazelnut (1.0%), kernels, rice flour. May contain other nuts, soy, and mustard.
FAQ
What is Colomba?
Colomba is a traditional Italian Easter cake, similar in dough to Panettone but shaped like a dove. It’s naturally leavened, lightly sweet, and typically finished with an almond glaze.
How is this different from traditional Colomba?
Most Colombe include candied citrus. This version replaces citrus with Moscato-soaked raisins, creating a softer, more floral and wine-like flavor profile.
How should I serve this Colomba?
We like it simply sliced at room temperature. It’s also excellent lightly warmed, or paired with coffee, tea, or a glass of Moscato or dessert wine.
Does it need to be refrigerated?
No—store it in a cool, dry place, well wrapped after opening.
How long does it stay fresh?
Unopened, it keeps well for several weeks, months even! Once opened, we recommend enjoying it within a few days for the best texture.
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