The Colomba is making its way onto festive tables, celebrating the artisanal herbal liqueur created by Angela Caliendo and Carlo Gargiulo
With less than a month to go until Easter, festive tables are getting ready to welcome a creation from Gargiulo Coloniali: the Amaro Don Carlo colomba.
The dough, made using sourdough starter, is soaked in Amaro Don Carlo and filled with a ganache made from dark chocolate and the Amaro, then coated in chocolate and sprinkled with chopped cocoa beans.
The aromatic, intense yet ever-elegant flavour of Amaro Don Carlo blends with the rich, indulgent taste of fine cocoa to create a veritable explosion of flavours.
A way to celebrate Easter by combining a traditional leavened cake with this artisanal liqueur, made from 60% walnut husks and a blend of selected herbs and spices – all sourced exclusively from Campania – and produced according to a recipe developed by Angela Caliendo and Carlo Gargiulo, who have been passionately running the historic Ebolitan wine shop for many years.
A creation that demonstrates the versatility of Amaro Don Carlo in the world of patisserie, both as an ingredient in the preparation of sweet treats and when paired with chocolate desserts such as tiramisu, black and white truffles, babà with Don Carlo ganache, and semifreddi.
As well as being a sophisticated after-dinner drink and a liqueur for contemplation, Amaro Don Carlo is also ideal for use in mixology and in the kitchen for preparing fine dining dishes, to which it lends refined aromatic notes and depth of flavour.
It is, therefore, a way of celebrating the festival that marks the arrival of spring with a classic dessert, reimagined with an eye to experimenting with new combinations of ingredients and flavours.
