Gambero Rosso selects the best Colombe Artigianali in Sicily

Once again this year, the dove returns to the tables of Italians for Easter celebrations. The Gambero Rosso - a reference point for national gastronomy - selected the best artisan Easter doves after a rigorous blind tasting of 22 products from all over the country. The focus was on young and talented artisans: pastry chefs, bakers, pizza makers, chefs and ice cream makers, evaluated without category limits, to offer an authentic overview of the world of great leavened products. Only 10 doves reached or exceeded the score of 65/100, obtaining a place in the official ranking. Of these, no less than two come from Sicily, a land that once again confirms its excellence in the world of leavened products.

A Maidda – Trapani

Bringing Sicily to the podium was the Panificio A Maidda of Trapaniwhich ranked third in the national ranking. The workshop is led by Pietro Cardillo, born in 1989, with extraordinary experience in the world of haute cuisine behind him: two years at Niko Romito's Reale tristellato restaurant, an executive role at Eataly's Spazio Roma, and an intense training period in Roberta Pezzella's oven in Frosinone. His handcrafted colomba stands out for its originality and superfine technique: a compact and innovative shape, with no neck or waist, a well-balanced icing and a soft interior with a golden crumb, enriched with orange and citron candied fruit. The aromatic profile is elegant and clean: high quality butter, honey, citrus fruits and a vanilla note that conquers. A product that combines Sicilian tradition and modern vision, placing it among the most interesting artisan doves in Italy.

Nica Nuci – Linguaglossa

Another Sicilian excellence is to be found in the province of Catania: it is the Nica Nuci pastry shop in Linguaglossa, which ranks seventh overall. Founded 70 years ago, today it has been reborn thanks to the energy of Daniele Russo and Martina Musumeci, the latter being the granddaughter of the historic pastry chef Nicola Consoli. Nica Nuci's colomba won over the jury with a yellow, bright and soft slice, embellished with candied Sicilian oranges. On the nose, intense and natural aromas could be perceived: lactic, buttery, citrus notes, honey and real vanilla. The dessert demonstrated great organoleptic quality. The elastic and stringy structure, the well-calibrated sweetness and the fresh and precise aromatic bouquet make it a dove that tells of an authentic Sicily, made of passion and excellent ingredients.