Raspberries and White Chocolate Colomba, Pasticceria Castello (1KG)

Antonio's latest masterpiece, this elegantly packaged artisan raspberry and white chocolate colomba is crafted with a unique cocoa infused dough. Made using their cherished mother yeast and the finest local ingredients, it undergoes a slow 48 hour rise, resulting in a light, soft, and moist cake with an irresistible aroma. Studded with candied raspberries and creamy white chocolate, its flavors strike a perfect balance between the tartness of the raspberries and the sweetness of the chocolate.

For the best experience, allow the Colomba to rest at room temperature (around 20°C) for a few hours before serving.

Pasticceria Castello is a dream come true, is Angelantonio dream, the dream he always had, open his own “pasticceria” in his town, in Campania.

After years spent studying and working in some of the best pasticcerie all over Italy, in 2013 he finally opened his own, a dream came true. he wanted to come back where he was born and his family and friends were, He was returning where it all started. And Castello, his town, also gives the name to his pasticceria.

Six years have passed since that day, and not only his passion has never faded, it only got bigger, he kept studying and working hard to create delicious pastries and cakes using only the best, local ingredients and his artisan production includes Panettone.

Angelantonio is a true artisan, all its desserts and cakes are lovingly handmade by him and his small team in the laboratory that is also open as “pasticceria”, Italian for pastry shop. All Angelantonio’s production is very limited and this year we have managed to get some of his famous Panettone and Vegan Panettone.