Manduria Colombino

Slow Food Presidium

Italy

Cakes, pastries and sweets

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Manduria Colombino

The colombino is a typical sweet from the city of Manduria, in the province of Taranto. Its origin is not documented by any official records, but the information and testimonies we have at our disposal place its birth in the 1950s. Legend has it that one day in 1953 a pastry chef named Miola Matteo, on the daily journey from Taranto to Lecce to reach his workplace, stopped in the city of Manduria because his vehicle broke down. The prolonged and unexpected wait would have prompted him to inquire about any pastry shops to be found in the town, where the Bouvette of the historic Teatro Candeloro was looking for a new manager.
Hence the story of the Miola family in Manduria and the creation of a light, soft and crumbly pastry called colombino. The pastry has the shape of a long cone shaped cake and has two layers of puff pastry filled with orange almond paste and custard. Everything is covered with a soft meringue glaze made with sugar, egg white and lemon, with a decoration on top that is in the shape of a small dove, from which its name is derived, made with apricot jam.
It was most likely created to celebrate the patronal feast of San Gregorio Magno on the 3rd of September and for other traditional holiday feasts, today the colombino is also prepared every Sunday. A classic when combined with a glass of Primitivo di Manduria Dolce Naturale.

Season

The Manduria Colombino is available all year round.

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The Presidium protects the few local pastry chefs who keep the authentic Colombino recipe. These chefs are committed to using local raw materials in the process. The almonds, oranges, milk, butter, eggs, flour for the dough and apricot jam for decoration all come from local farmers, breeders and processors who produce their products by respecting the environment and their territory.


Production area
Municipality of Manduria, in the province of Taranto
Producers

Pasticceria Le Delizie
di Giovanni Massafra
Via G. Falcone
Manduria (Ta)
Tel. +39 329 3394559
Tel SCIALPI CECILIA +39 329 32938
ledeliziemanduria@gmail.com

Pasticceria Miola
Via Per Maruggio
Manduria (Ta)
Tel. Grazia Mero+39 333 7283622
Tel. Anna Mero +39 340 2748354
Grazia.mero@gmail.com
Annina.m87@gmail.com

Pasticceria Jonical
di Giuseppe Gennari
Via della Marina, 76
San Pietro in Bevagna - Manduria (Ta)
Tel. +39 099 9728002
info@jonicalgennari.it

Representative of the producers
Giovanni Massafra
Tel. +39 329 3394559
ledelizie@gmail.com

Slow Food Representative
Michele Mariggiò
Tel. +39 340 4898114
mariggio10@tiscali.it
The Presidium protects the few local pastry chefs who keep the authentic Colombino recipe. These chefs are committed to using local raw materials in the process. The almonds, oranges, milk, butter, eggs, flour for the dough and apricot jam for decoration all come from local farmers, breeders and processors who produce their products by respecting the environment and their territory.


Production area
Municipality of Manduria, in the province of Taranto
Producers

Pasticceria Le Delizie
di Giovanni Massafra
Via G. Falcone
Manduria (Ta)
Tel. +39 329 3394559
Tel SCIALPI CECILIA +39 329 32938
ledeliziemanduria@gmail.com

Pasticceria Miola
Via Per Maruggio
Manduria (Ta)
Tel. Grazia Mero+39 333 7283622
Tel. Anna Mero +39 340 2748354
Grazia.mero@gmail.com
Annina.m87@gmail.com

Pasticceria Jonical
di Giuseppe Gennari
Via della Marina, 76
San Pietro in Bevagna - Manduria (Ta)
Tel. +39 099 9728002
info@jonicalgennari.it

Representative of the producers
Giovanni Massafra
Tel. +39 329 3394559
ledelizie@gmail.com

Slow Food Representative
Michele Mariggiò
Tel. +39 340 4898114
mariggio10@tiscali.it

Territory

StateItaly

Other info

CategoriesCakes, pastries and sweets