- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 colomba of 750 g
- Cooking methods: Oven
- Seasonality: Spring
- Energy 311.76 (Kcal)
- Carbohydrates 23.08 (g) of which sugars 2.03 (g)
- Proteins 11.80 (g)
- Fat 19.69 (g) of which saturated 2.56 (g)of which unsaturated 9.40 (g)
- Fibers 1.29 (g)
- Sodium 177.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
Do not fill the mold (or molds) to the edge, always leave at least an inch, otherwise the dough might overflow.
You can add blanched almonds, sliced almonds, toasted hazelnuts, or pistachios on the surface.
You can change the filling with other cold cuts, such as cured sausage, salami, speck, smoked ham. You can use provola or smoked scamorza, you can replace olives with artichokes in oil.
If during baking the colomba gets too dark, cover it towards the end with foil or parchment paper.
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