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##Baked in Arsego, Italy Colomba is a popular Italian Easter-time tradition, similar to it’s Christmas-time counterpart Panettone in texture and flavour. Traditionally made with Candied orange, vanilla and a crunchy almond glaze, it is baked in the shape of a dove, representing peace and renewal. Even the most talented Italian nonna won’t make a Colomba at home, swearing instead by her favourite baker and pre-ordering the cake ahead of time, giving the master chef enough time to painstakingly wait for the dough to rise over at least 30 hours.

Craftsmanship

#Made by award-winning pastry chef Lucca Cantarin Lucca’s creations are truly a reflection of his commitment to simplicity and attention to detail—both of which are key to baking a truly excellent Colomba. His creations have received international acclaim, coming third in the prestigious Coupe du Monde de la Pâtisserie in 2013.

Material

##Pasticceria Marisa Born in 1978 into a family of mastro gelataios, Lucca Cantarin began studying to be a pastry chef as a young boy. His talent was quickly spotted when he applied for a bar job at renowned 3 Michelin starred restaurant Le Calandre, quickly becoming their master pastry chef. Following an international career in some of the world’s best restaurants, Lucca returned to his home town to open Pasticceria Marisa, renowned for its’ excellent Panettone and Colomba.

Quality

• Ingredients Dark chocolate (26%) (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), type 1 soft wheat flour (gluten), white cane sugar, butter (milk), cocoa 22/24, Maldon salt (0,4%), Madagascar vanilla. It may contains eggs, peanuts, nuts, and sesame.

• Shortbread biscuits • Strong flavour of Manjari 64% dark chocolate and Maldon salt

Chocolate Biscuits with Smoked Sea Salt by Pasticeria Marisa x 3 – image 1Chocolate Biscuits with Smoked Sea Salt by Pasticeria Marisa x 3 – image 2Chocolate Biscuits with Smoked Sea Salt by Pasticeria Marisa x 3 – image 3
>Chocolate Biscuits with Smoked Sea Salt by Pasticeria Marisa x 3

  • Ingredients Dark chocolate (26%) (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), type 1 soft wheat flour (gluten), white cane sugar, butter (milk), cocoa 22/24, Maldon salt (0,4%), Madagascar vanilla. It may contains eggs, peanuts, nuts, and sesame.

  • Shortbread biscuits

  • Strong flavour of Manjari 64% dark chocolate and Maldon salt

Baked in Arsego, Italy, by award-winning pastry chef Lucca Cantarin — formerly master pastry chef at three-Michelin-starred Le Calandre, and a bronze medallist at the 2013 Coupe du Monde de la Pâtisserie. Dark chocolate, white cane sugar, butter, Maldon salt, and Madagascar vanilla on a shortbread base. The chocolate is Manjari 64% — a single-origin dark with a sharp, almost berry-like acidity that cuts cleanly through the salt and butter. The first Table item we ever tried as a team, and they carry the rare distinction of earning a unanimous verdict. Now available as a stand-alone top-up alongside the hampers. Ships to the United States. Free returns.

Specs Blueprint

If your purchase is not exactly what you are looking for, you have 28 days from receiving your order to exchange or return and send your items back to us as long as you have not requested any alterations or special customizations.

Please note, items purchased from the samples sale are not eligible for returns.

For our complete return policy please refer to our Terms and Conditions

Specs Blueprint

Design note

Baked in Arsego, Italy, by award-winning pastry chef Lucca Cantarin — formerly master pastry chef at three-Michelin-starred Le Calandre, and a bronze medallist at the 2013 Coupe du Monde de la Pâtisserie. Dark chocolate, white cane sugar, butter, Maldon salt, and Madagascar vanilla on a shortbread base. The chocolate is Manjari 64% — a single-origin dark with a sharp, almost berry-like acidity that cuts cleanly through the salt and butter. The first Table item we ever tried as a team, and they carry the rare distinction of earning a unanimous verdict. Now available as a stand-alone top-up alongside the hampers. Ships to the United States. Free returns.

Details & Care

  • Ingredients Dark chocolate (26%) (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), type 1 soft wheat flour (gluten), white cane sugar, butter (milk), cocoa 22/24, Maldon salt (0,4%), Madagascar vanilla. It may contains eggs, peanuts, nuts, and sesame.

  • Shortbread biscuits

  • Strong flavour of Manjari 64% dark chocolate and Maldon salt

Baked in Arsego, Italy

Colomba is a popular Italian Easter-time tradition, similar to it’s Christmas-time counterpart Panettone in texture and flavour. Traditionally made with Candied orange, vanilla and a crunchy almond glaze, it is baked in the shape of a dove, representing peace and renewal. Even the most talented Italian nonna won’t make a Colomba at home, swearing instead by her favourite baker and pre-ordering the cake ahead of time, giving the master chef enough time to painstakingly wait for the dough to rise over at least 30 hours.

product craftmanship image
Product Material

#Made by award-winning pastry chef Lucca Cantarin Lucca’s creations are truly a reflection of his commitment to simplicity and attention to detail—both of which are key to baking a truly excellent Colomba. His creations have received international acclaim, coming third in the prestigious Coupe du Monde de la Pâtisserie in 2013.

Pasticceria Marisa

Born in 1978 into a family of mastro gelataios, Lucca Cantarin began studying to be a pastry chef as a young boy. His talent was quickly spotted when he applied for a bar job at renowned 3 Michelin starred restaurant Le Calandre, quickly becoming their master pastry chef. Following an international career in some of the world’s best restaurants, Lucca returned to his home town to open Pasticceria Marisa, renowned for its’ excellent Panettone and Colomba.

Product Quality

#Made by award-winning pastry chef Lucca Cantarin Lucca’s creations are truly a reflection of his commitment to simplicity and attention to detail—both of which are key to baking a truly excellent Colomba. His creations have received international acclaim, coming third in the prestigious Coupe du Monde de la Pâtisserie in 2013.

Product Material

Pasticceria Marisa

Born in 1978 into a family of mastro gelataios, Lucca Cantarin began studying to be a pastry chef as a young boy. His talent was quickly spotted when he applied for a bar job at renowned 3 Michelin starred restaurant Le Calandre, quickly becoming their master pastry chef. Following an international career in some of the world’s best restaurants, Lucca returned to his home town to open Pasticceria Marisa, renowned for its’ excellent Panettone and Colomba.

Product Quality

Chocolate Biscuits with Smoked Sea Salt by Pasticeria Marisa x 3 

$39
Hamper >Standard
Standard

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