90 year old yeast!
TIME & PATIENCE… these are the two most important factors that make Luigi Biasetto's Colomba the best in the world. Here are some numbers:

90 years, the age of Chef Biasetto's yeast, his lievito madre.
2x, the number of times the dough is left to rise before baking.
4 days, how long it takes to produce one Biasetto Colomba.
The result? We just spoke with Chef Biasetto. In his words, "si scioglie sulla lingua." This Colomba melts on your tongue. 

Worth the wait would be an understatement. Biasetto Colombe just arrived from Padova.
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