SICILIAN COLOMBA - FIASCONARO CASTELBUONO
The story of the Fiasconaro family starts in Castelbuono, a small town in Sicily’s Madonie Park, in the Fifties, and it eventually remains in Castelbuono. This is where the brothers Fausto, Martino and Nicola decided to maintain the administrative and production headquarters –the mind and the heart- of their exciting adventure.
This story was originally started in 1953 by their father, Mario Fiasconaro, who over time managed to turn his small ice-cream parlour, located in the main square of the town, into a thriving business in the field of confectionery and catering.
Colomba, the Italian Easter Cake, the bakers tribute to Spring!
Carefully selected ingredients, favoring the typical productions of Sicily, from Sicilian pistachio to Sicilian blonde oranges, from Modica chocolate to apricots, from Sicilian almonds to the precious Madonie Manna, a uniqueness in the world coming from protected ashes trees, they represent the real key to understanding all the different lines of Fiasconaro doves.
A continuous search for ancient and genuine flavors, combined with the most rigorous control of the requirements of each supplier and every single supply for uncompromising quality.
TRADITIONAL
Colomba (dove) with fresh candied orange and raisins, flavoured with “vino Marsala PDO” and “Terre Siciliane Zibibbo liquoroso PGI”, topped with sugar crystals and almonds.
The candies orange zest will deliver a remarkable freshness, the raisins a balance sweetness all underlined by the delicate flavour of Marsala and Zibibbo liquors, and the almonds will give their subtle sweet&bitter aftertaste.
CHOCOLATE DROPS
Colomba (dove) with chocolate drops topped with crushed almond icing, hand wrapped.
A classic way to appreciate drops of dark chocolate inserted in the classic colomba soft dow recipe. A pleasant and very balanced combination.
PANDORATA
Colomba (dove) without raisins and candied topped with icing and powdered sugar, hand-wrapped.
A colomba recipe that borrows the buttery softness of Pandoro and deliver a unique taste with the inevitable and delicious touch of the icing sugar to sprinkle on top before serving it.
SICILIAN HAZELNUTS
Colomba (dove) toppe with Sicilian toasted hazelnuts and sugar crystals.
A unique taste of nuts mixed to the soft buttery dow of the colomba.
TRADITINAL MAXIMA
3 KILOS of classic colomba (dove) to share with family and relatives all around the Easter holiday table.
Colomba (dove) with fresh candied orange and raisins, flavoured with “vino Marsala PDO” and “Terre Siciliane Zibibbo liquoroso PGI”, topped with sugar crystals and almonds.
The candies orange zest will deliver a remarkable freshness, the raisins a balance sweetness all underlined by the delicate flavour of Marsala and Zibibbo liquors, and the almonds will give their subtle sweet&bitter aftertaste.
ALBICOCCA E CIOCCOLATO DI MODICA
Apricot & Dark Sicilian Chocolate Colomba (Easter dove cake) with candied apricots and "Cioccolato di Modica PGI" Modica chocolate, topped with icing and hazelnuts foliage.
PEAR & CHOCOLATE
Pear & Chocolate Colomba (Easter dove cake) with chocolate drops and candied pear, topped with white chocolate and chocolate crunches.
oro verde - pistacchio
Colomba (dove) with pistachio spread, topped with white chocolate and pistachio nuts, hand-wrapped.
This is a kind of DIY colomba kit where the little jar of Pistachio di Bronte cream will allow to slice the panettone and add the pistacchio cream at your taste.
Delicious cream even to be tasted on a warm slice of fresh baked bread.
nero sublime - double dark chocolate
Colomba (dove) with Sicilian chocolate drops topped with strawberry jam and chocolate coating with Sicilian chocolate spread, hand wrapped.
A colomba version dedicated to the extreme dark chocolate lover. It is made using only Sicilian dark chocolate recipe enhanced by the match with semi candied strawberries within the thick topping layer of dark Sicilian chocolate. On top of that chocolate delight, there is the Fiasconaro chocolate cream to triple top every colomba slice or to be tasted alone on a warm slice of fresh baked bread.
ORO DI MANNA
Colomba (Easter dove cake) with gianduja chocolate and Manna spread topped with white chocolate and mannetti.
La Manna è un prodtto dagli alberi di Frassino sulle montagne tra Castelbuono e Pollina, sovrastanti il mare di Cefalù, da luglio a settembre estraggono con sapiente pazienza la linfa praticando precise incisioni (“ntacche”) sulla corteccia degli alberi. Il liquido secreto solidifica rapidamente sotto l’azione del sole, dando vita a piccole stalattiti bianche (i “cannoli”) ricche di straordinarie proprietà: è la Manna.
La composizione chimica della Manna ha nella mannite il principio attivo più abbondante: incolore, inodore e di sapore zuccherino noto anche come “zucchero di manna”. La Manna è stata sempre apprezzata anche in medicina per le sue preziose proprietà disintossicanti, digestive e diuretiche, riconosciute ancora oggi.