FIVE GOURMET FLAVORS FOR THE COLOMBA LATTA COLLECTION

The new Easter Tin is a journey into the past, where childhood relives through images of carefree games with the classic colors of Sonia Design style.

Thanks to the mother yeast, 72 hours of processing, and a scrupulous selection of raw materials, the Loison artisan Easter Colomba stands out for its high digestibility.

5 flavors for the 2025 Tin: from Bronte Pistachio Dop (Slow Food Presidium) to the timeless sweetness of Peach and Hazelnuts, they reflect the passion and originality that Loison infuses into every creation.

A DIP INTO CHILDHOOD: THE TIN BETWEEN MEMORY AND FANTASY

The new Limited Edition Easter Tin is not just a collector’s item, but a bridge to the sweetness of memories, where every year Sonia Design weaves fascinating and timeless stories.

For 2025, Sonia has chosen to evoke the magic of vintage postcards, transforming them into windows on a bright past: smiling children play among chicks, bunnies, and swallows, immersed in an atmosphere of pure carefree. Every detail celebrates the enchantment of childhood, that genuine world in which fantasy blossoms, nurturing dreams and growth.

The colors of the Tin alternate in the iconic Sonia Design tones – light blue, green, and lilac – with slightly more intense stripes that enhance its depth or with delicate polka dots that add a touch of grace.

5 ARTISAN COLOMBAS FOR 5 SHADES OF TASTE

For Loison, the Easter Colomba is never a simple dessert, but the result of a pastry art that combines craftsmanship and attention to every detail. Those who choose it know how to recognize its quality and value. For the Tin collection, five variations of 750-gram artisan Colombas have been selected, each with a distinct expression of taste:

• the 2025 novelty, Pistachio Colomba, with Bronte Pistachio Dop (Slow Food Presidium) both in the topping and in the filling, which combines white chocolate glaze, crunchy grains, and pistachio cream;
• Classica A.D. 1552, timeless thanks to its soft dough that requires 72 hours of slow processing, and Sicilian orange candied fruit without sulfites;
• Albicocca e Basilico, the flavor born in 2024 that celebrates the Mediterranean spring for the sweet balance between the delicacy of the fruit and the fresh aroma of basil;
• Caramello salato, a delight enriched by a caramel white chocolate coating and the contrast with Italian hazelnuts;
• finally, Pesca Nocciola, a classic since 2004, combining the juicy sweetness of peaches with the crunchiness of Italian hazelnuts.

MOTHER YEAST, SKILLED GESTURES AND “ONLY” 72 HOURS OF PROCESSING

The Easter Colombas of the Loison Tin are born from the old mother yeast generated by spontaneous fermentation and renewed daily. Time, a precious ally, is the distinctive ingredient of Loison since the processing requires 72 hours: three cycles of dough, rest, and leavening, followed by portioning, modeling, finishing, slow cooking, and aging. Each Colomba is the result of several interventions by expert hands: from the processing of the yeast to the insertion of the dough into the Colomba mold, from glazing to baking. After baking, the wrapping is done by hand, as is the final packaging in the tins studied and designed by Sonia Pilla.

The Colombas of the Tin collection, pages 46-47 of the Spring 2025 catalog, are “baked” with precious ingredients with certified origin 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.