Colomba With Limoncello Flavoured Cream

The leavened productionusing natural sourdough is a long, artisanal process that requires care and patience. It begins with refreshing the sourdough starter, followed by the preparation of an evening pre-dough. After a long fermentation, a second dough is made by adding all the key ingredients that define the final product. The dough is then rested, divided, and shaped, before being left to rise again in molds until doubled in size. Baking takes place in the oven, followed by a cooling phase. The day after baking, the product is filled and packaged, ready to be enjoyed.