Cookies & Cake

Colomba is the quintessential traditional Italian Easter cake – a fluffy and utterly delicious seasonal classic, it is formed into the delicate shape of a dove and given a moreish twist of peach and amaretto.

The Dove cake is part of the culinary Easter tradition of all of Italy. The Dove of the Cloister of Saronno is a confectionery product with a natural yeast, prepared according to traditional recipes with ingredients. Our highest quality productions are enjoyed throughout the world.

Chiostro di Saronno’s Colomba is a must-have for any Easter celebration, with a mythos dating back to medieval times – here infused with macaron-flavoured cream and candied peach pieces. Expertly crafted in Italy by an eighth-generation family, this cake is naturally leavened for 72 hours and then baked in the oven for the very best taste and texture. Each one is tied by hand in classic paper packaging and tied with string. Bring it as a host gift to an extended gathering, or enjoy it at home with a glass of prosecco or dessert wine.

Ingredients: Wheat Flour, Macaron Flavoured Filling Cream 12% (Glucose Syrup, Sugar, Water, Powdered Macaron 5% (Sugar, Almonds, Egg White, Lactose and Milk Proteins, Leavening Agents: Pectin, Natural Flavours), Butter, Eggs, Candied Peach Cubes 10.5% (Peach Cubes, Glucose-fructose Syrup, Sugar, Acidity Regulator Citric Acid) Sugar, Plain Chocolate 8% (Sugar, Cocoa Paste, Cocoa Butter, Emulsifier Sunflower Lecithin, Natural Vanilla Flavour - Cocoa: 51,5% Min), Macaron Grains 3% (Sugar, Almonds, Egg Whites, Egg Yolk, Milk, Natural Yeast (Wheat), Emulsifiers: Mono and Diglycerides of Fatty Acids, Flavourings, Salt
D: 10cm, L: 30cm, W: 24cm

Strega Babas with Strega Liqueur are made with the finest fresh baked Babas and timeless Strega Liqueur.  Babas are mushroom shaped yeast cakes soaked in hard liqueur and sugar. Made with a similar dough to Brioche, these cakes are left to leaven three times before baking thus ensuring a light, fluffy, cloud-like constancy. The cakes are dried out for a day before being soaked. This extensive process means that Babas are rarely made at home but purchased from specialty stores. The importance of using quality pastry is its ability to soak up your favorite liqueur. Babas are commonly soaked in Rum.  Limoncello and other regional liqueurs are used as a special treat.

These Babas are soaked in Strega Liqueur made from over 70 herbs and spices. They are best served with lashings of cream or vanilla bean gelato. It is recommended that you turn the jar upside down before opening to ensure all cakes are fully covered in the liqueur.

Strega Alberti's roots stretch back to 1860 in Benevento.  The founder Giuseppe Alberti, together with his apothecarist father, created a recipe for a herb based liqueur. The name is drawn from the myth of the Witches of Benevento and the love potion legends: Strega Liqueur. In addition to the liqueur which made it famous, Strega Alberti today produces a wide range of specialty products, from liqueurs to confections, with the same care, quality and attention to detail for which they have always been known.

Net Weight: 750 g. / 1.65 lb.
Country of Origin: Italy

We offer four different flavors of the unique and delicious Fossier Pink Biscuits. 

• Fossier Pink Sandwich Biscuits with a layer raspberry and chocolate nestled on between the layers.  170 g. / 5.95 oz.
• Fossier Pink Sandwich Biscuits with a smooth Hazelnut and Chocolate Filling ganache filling 170 g. / 5.95 oz.
• Fossier Pink Sable Rose Biscuits with Caramel Chips mixed into the cookie dough and then baked to perfection.  110 g. / 3.85 oz.
• Fossier "Le Sable" Biscuits  with Chocolate Chips baked in the dough. 110 g. / 3.85 oz.

Fossier Mini Pink Biscuits dates back to the 1690s. At this time, bakers of the Champagne region, anxious to use the heat of their oven after cooking bread, had the idea of creating a special dough which, after having been cooked once, was left in the bread oven where it finished drying.

Hence the origin of the word BIS-CUIT: cooked twice. Originally, the biscuit was white. The decision was taken to flavor the dough with vanilla. In order to do this, the pod had to be crushed with sugar in a mortar to extract the aromatic substance in the form of small, almost black particles.

Mixed with a bright white dough, these vanilla particles discolored the finished biscuit. Someone then had the idea of masking this pigmentation with some red coloring. The delightful Biscuit Rose de Reims was born! Its recipe has remained unchanged since, as well as its method of manufacture, which conserves the double-cooking originality. 

Net Weight: 150 g. / 5.2 oz.
Country of Origin: France