Corti Brothers Newsletter for February 2008   Page 4   

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It was just Christmas and now it’s already Easter. In 2008, Easter, March 23, is the second earliest date it could be, according to the Gregorian calendar. This means that we have the Loison Colomba, Veneziana and Focaccia earlier than usual. Which means that we get to enjoy them for a longer time.

The Colomba is a dove-shaped yeast dough cake, much like panettone, that is the Easter specialty of Italy. It is thought that the Colomba antedates panettone. This year we have four Colomba: Colomba Alla Pesca with candied peach pieces; Colomba with the Mandarino Tardive Di Ciaculli , the aromatic mandarin found only in Sicily; Colomba A.D. 1552, with a special 72 hour rising and ingredients, and the Colomba Classica, with candied fruit, citron and almonds. Veneziana Classica and Focaccia Mandorlata are the other two Venetian style cakes similar to the Colomba.

Used as they are, Loison Colomba, Veneziana, and Focaccia are simplicity itself as dessert. The Focaccia, sliced horizontally, sprinkled with your favorite liqueur, spread liberally with whipped cream and fresh fruit, makes a superb fruit shortcake. All you have to do is open the package, slice, prepare and serve. The Colomba is easier to prepare: open, slice, and serve. The Colombas are 1 kilo; Focaccia and Veneziana 750 grams.

Loison Colomba Mandorlata Alla Pesca with Candied Peaches and Almonds. Wrapped. (#2061) $32.59

Loison Colomba Al Mandarino Di Ciaculli with Candied Mandarin Peel. Cellophane. (#2062) $33.79

Loison Colomba A.D. 1552 with Candied Citrus and Almonds. Cellophane. (#2063) $32.59

Loison Colomba Classica with Candied Citrus and Almonds. Wrapped. (#2064) $29.29

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