Easter 2026: Forno Follador celebrates the art of leavened baking with a collection that goes beyond the colomba
For Easter 2026, Forno Follador celebrates the art of leavened baking with a collection that explores tradition, creativity, and indulgence. Colomba, Venexiana, and Ovo tell the same story of artisanal passion, where each product is made with refreshed sourdough starter, selected flours, and long fermentation.
"Easter for us is not just about colomba – says Antonio Follador – but a broader story of leavened baking. Our range is designed to meet different tastes: those who love tradition, those seeking fresh and fruity notes, those with a sweet tooth, and those who want something soft and delicate like the Venexiana. We want everyone to find themselves in a Follador leavened product and discover their own moment of pleasure."
Each creation comes to life from the dialogue between dough and raw materials: Forno Follador works with suppliers and partners who share the same production philosophy, selecting fresh Italian fruit, Costigliole apricots, Bronte PDO pistachio, and other excellent ingredients that complement the leavened product without overpowering it.
The Colomba: freshness and refinement
Alongside the Traditional Colomba, the undisputed symbol of the holiday, the 2026 collection is enriched with the Berry Colomba, where strawberries, raspberries, currants, and blueberries provide freshness and a delicate tangy note, harmonized by Madagascar Bourbon vanilla and a crunchy glaze of sugar and almonds.
The range is completed by the Orange and Chocolate Colomba, with 60% dark chocolate and candied oranges, finished with a cocoa glaze with granulated sugar and hazelnuts, and the Almond and Lemon Colomba, enriched with almond paste and candied Sorrento lemon, wrapped in a crunchy coating of sugar and almond sticks.
The Venexiana: the softness that celebrates the Serenissima
A historic Venetian sweet linked to the feast of San Marco, the Venexiana stands out for its extraordinary softness and its dough without candied fruit or raisins. Prepared with refreshed sourdough starter, centrifuged butter, and naturally strong flours capable of supporting rich doughs like great leavened products while keeping them soft during fermentation, it is offered in the Traditional, Apricot with almond glaze, and Citrus versions with candied oranges, Sorrento lemons, and mandarins.
The Ovo: the most irresistible side of Easter
The Ovo is a reinterpretation of the Easter sweet designed to surprise those with a sweet tooth. Made with the soft and fragrant colomba dough, it is available in two versions: Chocolate and Apricots with Rocher glaze, with a chocolate and almond shell, a heart of Costigliole apricots and milk chocolate; and Pistachio and Amarena Cherries, with Bronte PDO pistachio paste and candied amarena cherries, enclosed in a white chocolate pistachio glaze with crunchy granules.
