Competing for three sections: “Best Traditional Colomba”, “Best Chocolate Colomba” and “Best Savory Colomba”. Products made only with fresh sourdough and candied fruit without sulfur dioxide, no preservatives, emulsifiers, colorings or artificial flavourings.
A blend of three coffees aromatises the dough and envelops the delicate flavor of Gianduia chocolate. When the Neapolitan church considered coffee the drink of the devil. It was Maria Carolina of Habsburg, wife of Ferdinand of Bourbon, who imported the tradition of…
The jury awarded the first prize to Fiorenzo Ascolese for the craft category and to Allessando Marigliano for the innovative category. Campania is plundering prizes. Lombardy obtains two medals in the innovative fields.
The one from Casa Infante in Naples was awarded as the best pandoro. The competition, now in its sixth edition, is reserved for naturally leavened products without preservatives, colourings, emulsifiers and sulfur dioxide