Posted on April 17, 2014 at 3:35 pm
The natural 'lievito madre' or mother yeast used at the bakery is the key ingredient of the colomba. The yeast's specific combination of bacteria is what gives the cake its particular texture and character - it determines if the colomba will hold its fruit, and how the flavours blend together. But you need to find the right mother yeast with the right combination of bacteria.
Posted on April 15, 2014 at 12:21 pm
The following morning, the dough has almost doubled in size, and almost fills the entire vat, - a line on the vat shows its original size. After the dough has been poured into the mixer, egg yolks and fruit (sultanas washed and soaked, candied orange peel) are added, before being mixed again for 50 minutes. It's crucial that the dough is not mixed for too long or the cake will over prove and crack on top.
Posted on April 9, 2014 at 5:01 pm
Intoxicatingly Willy Wonka-ish, the bakery is an intricate warren of rooms. Each room is dedicated to a different part of the colomba production, and each has its own unique smell and temperature - from an egg yolk room, to a fruit washing room, to a series of proving rooms.
Posted on April 3, 2014 at 3:24 pm
Colomba is to Easter as Panettone is to Christmas. This spring we took a friend and writer to visit our producers. Over the next few weeks we’ll be sharing her experience here on our blog. We hope you enjoy the backstory behind our Colomba cake.
Posted on March 12, 2014 at 4:15 pm
We’re thrilled to say that we’ve been awarded Three Star status - the highest accolade possible from the Sustainable Restaurant Association.
Posted on February 5, 2014 at 5:49 pm
Antonio always says that cooking for someone else is one of the greatest shows of love as its sole purpose is to please. Whilst this is true, it can also be intimidating cooking for your Valentine. Not only is there the pressure of making the meal special, you need to get the balance right – delicious without being too heavy.
Posted on January 22, 2014 at 3:58 pm
January always seems to be the month of health kicks and whilst we’re always keen to champion sensible eating, we also don’t believe in living off a diet of celery sticks! ;)
Posted on January 15, 2014 at 4:57 pm
January is always a hard month, especially if you're tightening the purse strings after splashing the cash on presents! Whilst this can be a stressful time, it can also be a creative one. There’s something hugely satisfying about creating a delicious dish from ingredients that would otherwise have gone to waste! One of our favourite and most simple recipes is for Arancini, which have a huge following here at Carluccio’s!
Posted on January 7, 2014 at 5:40 pm
Any dish containing eggs and bacon has got to be a winner for the British palette but how do you go about creating the perfect spaghetti carbonara?
Posted on December 31, 2013 at 11:58 am
This winter saw our Chef of the Year Champion take part in the Chef Inspiration Masterclass at the House of Peroni. Ready to prove their culinary creativity, 8 chefs from far and wide were invited to cook before the Costardis at their restaurant in Vercelli.