THE PISTACHIO COLOMBA TAKES FLIGHT: A SWEET DELIGHT BY LOISON

The Easter Colomba combines white chocolate glaze, pistachio cream, and crunchy granules, offering an inviting multi-sensory experience.
Bronte PDO Pistachio (a Slow Food Presidium) is an intensely flavored ingredient, sourced through a direct and trusted partnership with a small Sicilian supplier.
For 35 years, Loison has combined handcrafted packaging with sustainable design, transforming every package into an elegant, reusable object.

THE PERFECT COMBINATION OF FLAVOR AND CRAFTSMANSHIP

The Loison Pistachio Colomba stands out for its inviting white chocolate glaze, made by hand after baking, completed by a crunchy pistachio grain and whole pistachios. Intentionally without candied fruit, at the end of the baking process, the Colomba is filled with a pistachio cream, evenly distributed to ensure a perfect harmony of flavors with every bite. A careful overall work has been done to optimize palatability, creaminess, and the balance of ingredients, obtaining a result capable of perfectly combining nuances, taste, and texture, offering a refined and complete sensory experience.

THE SECRET? BRONTE PDO PISTACHIO, A SLOW FOOD PRESIDIUM

The Bronte PDO Pistachio, featured in both the filling and topping of the Colomba, is an ingredient with an intense flavor that requires special care and dedication. The hand-harvested pistachios (known as “acrobatics” because they are picked while balancing on lava rocks) are collected biennially, making a consistent supply challenging—except for Dario Loison and his forward-thinking approach: “Over time, I have built a direct and trusted relationship with a small local producer, a guardian of a long-standing tradition. For many years, he has cultivated a family pistachio grove on the slopes of Mount Etna, ensuring us a stable and continuous supply of the highest-quality pistachios.”
The Bronte PDO Pistachio used is also a Slow Food Presidium, a recognition that preserves its authenticity by preventing mixing with other varieties, guaranteeing a pure and unmistakable product. Its intense flavor is enhanced by the mineral-rich volcanic soil in which it grows.
According to legend, the name Bronte comes from the Cyclops Bronte, the brother of the famous Greek mythological giant Polyphemus—a story that further enriches the deep connection between the land and this precious pistachio.

DESIGN PACKAGING BETWEEN ELEGANCE AND SUSTAINABILITY

For 35 years, Loison has combined the craftsmanship of hand packaging with sustainability, transforming each package into an elegant and reusable object. The Pistachio Easter Colomba is offered in 3 new collections: Latta (750 grams), Paperette (750 grams), and Genesi (600 grams and 1 kilo).

MOTHER YEAST AND EXPERT HANDS: THE LOISON COLOMBA RECIPE

Loison Easter Colombas are created with old mother yeast obtained from spontaneous fermentation and from which fresh yeast is obtained every day. Time is the precious ingredient that distinguishes Loison Pasticceri. The singularity of the processing consists in respecting the slow and long times: it takes 72 hours to “bake” a colomba. The realization process is articulated in multiple steps that alternate 3 cycles of dough, rest, and leavening to which are added portioning, modeling, finishing, slow cooking, and slow aging. On each Easter Colomba, there are several manual interventions by the operators, for example:

• when the yeast is worked
• when the dough is inserted into the colomba mold
• in glazing and finishing
• in baking

Once the baking is finished, the first wrapping is done by hand and the final packaging, whether in boxes or tins, all designed by Sonia Pilla, is always categorically manual.

The Loison Pistachio Colomba is “baked” with precious ingredients with controlled origin certification such as mountain milk, butter, and cream, eggs from free-range hens, fine flour, Cervia whole sea salt, Mananara natural vanilla from Madagascar, Slow Food Presidium, Bronte Pistachio Dop Slow Food Presidium.