Palazzo di Varignana Revamps Easter Cake with Olive Oil Twist

Carlo Gherardi, the visionary behind Palazzo di Varignana resort, is introducing a fresh take on the classic Colomba cake to American audiences for the first time. In Italy, the baking of Colomba marks the arrival of spring and is a beloved gift during Easter celebrations. This cake, resembling a dove, symbolizes hope and is a centerpiece of Easter dinner tables.

Traditionally, Colomba is made with a rich dough of flour, eggs, sugar, butter, and natural yeast, along with candied fruit. Unlike its round counterpart, Panettone, Colomba’s shape is symbolic, reflecting a message of peace and renewal.

One of the key ingredients in the traditional Colomba is butter, which gives it its signature sweet taste and airy texture. However, Gherardi’s passion for olive trees has led to a creative twist in this Easter treat. At Palazzo di Varignana, located in the scenic hills of Emilia Romagna, Gherardi has cultivated 150 hectares of new olive groves as part of his commitment to sustainable agriculture.

Palazzo di Varignana aims to become a leading producer of high-quality olive oil in Emilia Romagna, focusing on restoring native crops and preserving the landscape. The resort’s olive groves, home to over 150,000 plants, use sustainable cultivation and harvesting practices to produce premium extra virgin olive oil (EVOO).

The collaboration between Palazzo di Varignana and Master Pastry Chef Gino Fabbri has resulted in a reimagined Colomba that replaces butter with the acclaimed Vergnano Nostrana di Brisighella EVOO. This new version of the cake is healthier, lighter, and more aromatic, appealing to a generation of health-conscious consumers.

Chef Fabbri, known for his exquisite desserts that highlight local ingredients and traditions, believes in creating desserts that evoke memories and emotions. With his use of top-quality raw materials and years of experience, Fabbri’s creations are renowned for their excellence throughout the region.

The new Colomba, infused with olive oil, boasts flavors enhanced by vanilla and candied orange, with a topping of crunchy almonds and sugar crystals. This cake not only delights the palate but also offers health benefits, thanks to the nutrient-rich EVOO, which is rich in Vitamin E and polyphenols.

To complement the olive-oil infused Colomba, Palazzo di Varignana offers an “Adopt an Olive Tree” gift box. This box includes eco-friendly packaging, discounts on future olive oil purchases, a Varignana Passport certificate, and a personalized tag with the name of the adopted olive tree.

In conclusion, Gherardi and Chef Fabbri’s collaboration has resulted in a modern twist on the classic Colomba, bringing together tradition, innovation, and sustainability in a delightful Easter treat.