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A dove at 1800 meters, the artisan one of chef Matteo Sormani.

Produced in the high mountains, in Riale Val Formazza, where the chef lives and makes his delicacies.

Born in Riale, in the mountains of the Alta Val Formazza Piedmont, at 1800 meters above sea level, the Easter dove of Matteo Sormani, innovative chef and craftsman who experiments, creates and bakes in the historic inn he has managed since 2005, the Walser Schtuba, true and its own gastronomic laboratory, the last Italian gourmet outpost before Switzerland.

From this year the delivery service has been active which from 5 March delivers the colomba and other bread products made in the Locanda Walser Schtuba throughout Italy.

The typical Easter cake of the “high mountain” chef is a hymn to authenticity, thanks to the “home made” candying process, the use of organic flours and the long natural leavening process.

As already happened last December with the panettone, also for the colomba will start, for the first time, the delivery all over Italy.

From Friday 5 March In fact, the delivery service throughout the national territory of this special dove is active, available in two variants:

  • classic with orange and almonds
  • with white chocolate and pistachios.

An opportunity to enjoy, even from home, a genuine, light, fragrant and highly digestible dessert, which expresses the essence of the high mountains.

The Colomba di Sormani was born in nature and takes aromas and flavors from nature.

The fruit candying process is carried out directly by the Chef in his laboratory at the Walser Schtuba inn.

The goal for next year will be to carry out the candying outside, even more in direct contact with the fresh and pure mountain air.

A further added value because, by making it externally, the aromas and scents of the air can be captured in the candied fruit, in this case the uncontaminated one of the Formazzine mountains

Leavening also respects the rules of the high mountains.

Made with mother yeast, produced by drawing directly from the water of the Lepontine Alps, it has a longer process than that of the plains.

The work does not take place in fermentation cells, but takes advantage of the temperature of the surrounding environment. In this way, a completely spontaneous leavening is obtained which naturally adapts to the climate.

The authenticity of the final dessert is also reflected in the ingredients for the dough:

  • butter Mountain
  • organic flours, processed in Piedmont in a lava stone mill to keep the grinding temperature low,
  • eggs from local producers.

It is possible to buy Chef Sormani’s colomba directly at the Locanda Walser Schtuba in Riale or at the Sapori Walser shop, also in Riale.

And together with the dove it is also possible to book other bread products by chef Matteo Sormani like bread, in the 1 kg format and available in the classic and wholemeal versions.

Si può ordinare e farsi recapitare il dolce attraverso il servizio delivery scrivendo a [email protected]  o contattando il numero di telefono 339. 3663 330.

 

Marco Ribaudo

Marco Ribaudo

For the love of food and wine! Marco Ribaudo, Certified Sommelier, with 25 years in the food and beverage industry now invites you to join him in his latest adventure, the opening of la Cucina del Vino to share his culture and passion for creating unforgettable memories around the table.

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