Colomba with Baba and Rum

BAKERY PRODUCT WITH SPONTANEOUS LEAVENING WITH MOTHER PASTA

The bold encounter between the elegance of Easter leavened bread and the intense soul of Neapolitan babà.

Colomba with Baba and Rum Work Waiting

The Colomba with Babà and Rum is a sensory creation that challenges the conventions of Easter baking. Born from the creative flair of Opera Waiting, this variation is designed for those seeking a "pure" leavened cake, free of candied fruit, focusing entirely on texture and aromatic richness. The goal is ambitious: to faithfully recreate the experience of a homemade babà within the soft, honeycomb structure typical of a traditional Colomba.

The true star of this masterpiece is the syrup, a carefully guarded secret born from a skillful balance of three different Caribbean rums. Two agricultural rums provide fresh, vegetal notes, while an aged rum adds depth with its hints of wood and caramel. The result is an explosion of aromas that envelop the palate from the first bite, making this dessert "dangerously" delicious: once opened, it's impossible not to finish it.

Made with 100% natural ingredients, this Colomba follows the slow rhythms of living sourdough. From type 0 flour to high-quality butter, Madagascar vanilla, and organic honey, every element contributes to creating a perfect harmony. It's a tribute to conviviality, a leavened cake with a festive and distinctive flavor, capable of winning over even those who don't usually enjoy traditional Easter desserts.

The roots of this Colomba with Babà and Rum are deep in tradition

Although it's shaped like a Colomba, the essence of this dessert is rooted in the great tradition of European soaked desserts, with a clear reference to the babà. Opera Waiting has reinterpreted this classic by combining the culture of Tuscan sourdough with the intensity of Caribbean spirits, creating a bridge between Italian regional tradition and overseas influences.

The decision to eliminate candied fruit isn't a subtraction, but rather an enhancement of the dough itself. The extreme softness, achieved thanks to spontaneous leavening, becomes the perfect vehicle for the rum syrup, just as in the ancient recipes of court pastry chefs, where the quality of the spirit defined the dessert's prestige. Each slice speaks to Elisa and Gabriele's courage in proposing bold and uncompromising pairings.

Choosing the Colomba with Babà and Rum means taking care of yourself

Choosing an Opera Waiting product means rewarding transparency and health. The exclusive use of sourdough enhances the grains' organoleptic qualities, making the Colomba not only more fragrant but incredibly digestible. The absence of preservatives and artificial flavors guarantees a genuine experience, where the aroma you perceive comes only from the vanilla bean, honey, and sugar cane distillates.

The organic quality of most of the ingredients ensures a clean and environmentally friendly supply chain. Treating yourself to this Colomba al Babà means choosing the best of Italian craftsmanship, knowing that behind every gram lies an obsessive pursuit of naturalness and quality.

How to Best Use: Colomba with Baba and Rum

• HOT “MUST-HAVE” TASTING:

Heat the colomba for a few minutes in a static oven at 50°C. The heat will release the noble alcohol content of the three rums and further soften the butter. Try it accompanied by a cup of Intense Organic Coffee 250g: the contrast between the bitterness of the coffee and the rum syrup is sublime.

• GOURMET AFTER-DINNER DESSERT:

Serve a slice of colomba with a cloud of fresh whipped cream or a teaspoon of Organic Chestnut Honey 500g, whose bitter notes perfectly balance the sweetness of the caramel and mandarin present in the syrup.

• MEDITATION PAIRING:

For a complete sensory experience, enjoy it with a glass of Gentian Liqueur King Genzio 500mlThe bitter, radical note of gentian cleanses the palate from the richness of the butter, enhancing the woody notes of the aged rum.

The Producer: Work Waiting

Born in 2013 from the courage of Elisa and Gabriele, Work Waiting It's an artisanal workshop that puts creativity at the service of nature. Each creation is a work of art, made with sourdough starter and top-quality ingredients, following a 100% natural philosophy and a supply chain as short as possible.

Ingredients

Type 0 flour, butter, egg yolk, cane sugar*, water, sourdough starter* (type 0 flour*, water), orange paste* (orange peel*, glucose-fructose corn syrup*, cane sugar*, lemon juice*), honey*, Madagascar vanilla pod, salt. For the syrup 5,4%: Alcohol, water, sugar cane distillate, caramel, mandarin.
*Biological

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1725 kJ / 412 kcal
• Fat: 18 g (of which saturated fatty acids: 10 g)
• Carbohydrates: 44 g (of which sugars: 15 g)
• Fiber: 2,8 g
• Protein: 6,6 g
• Salt: 0,43 g

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