(17 Apr 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Rome, Italy – 16 April 2025
1. Pastry chef and owner of pastry shop Giovanni Colella shaping and rolling out dough for dove-shaped Easter colomba cakes
2. Mid of dove-shaped molds with dough for Easter cakes
3. Colella working and shaping the dough
4. Tilt up from doughs to cake molds
5. Close of dough with pieces of candied orange inside
6. Close of Colella placing the dough in the dove-shaped mold
7. SOUNDBITE (Italian) Giovanni Colella, pastry chef and owner of the Colella Pastry shop:
“The classic colomba cake is made with candied orange pieces, vanilla or vanilla extract, egg yolks, butter, etc. The others are all variations that have been created over time. Now we have many different types and flavors. There is chocolate, pistachio, apricot, pecan, and berries. People have created a thousand variations, although I remain a bit more traditional when it comes to colomba.”
8. Tilt up from strips of shortcrust pastry to traditional Pastiere Napoletane pies
9. Close of traditional Neapolitan pies
10. Colella putting the pies in the oven
11. Close of pies rotating while baking in the oven
12. SOUNDBITE (Italian) Giovanni Colella, pastry chef and owner of the Colella Pastry shop:
“Pastiera is the queen, and we make hundreds of them. Next comes the colomba, followed by cheese pizzas, biscuits, and Easter cookies. But the main things are pastiera, cheese pizzas, and, as I said, colomba. Casatielli (Easter savory bread with eggs and pieces of salami) are also very popular.”
13. Colella pastry shop’s sliding door closing
14. Wide of pastry shop
15. Close of chocolate colomba
16. Clients lining in the pastry shop in front of Easter cakes
17. Close of classic colomba cake
18. SOUNDBITE (Italian) Vincenzo Isaia, client of the pastry shop:
“I bought a chocolate Easter colomba cake, I hope it’s good. The bakery is renowned, so I hope so.
(Reporter: What is your favorite Easter dessert?)
Pastiera, or rather both, pastiera and colomba, but pastiera is more special to me.”
19. Marta Boccanera, co-founder of Grué pastry shop, sprinkling powdered sugar
20. Tilt up of a special purple colomba Easter cake
21. SOUNDBITE (Italian) Marta Boccanera, co-founder of Grué pastry shop:
“This year’s new product is the ‘royal purple colomba’. Why purple? We tried to change the idea of purple, because purple, at Easter and during the Easter period, actually represents the color of penance. We wanted to use it instead to represent resurrection and celebration, and we added flowers to represent spring.”
22. Traditional Neapolitan pies being taken out of the oven
23. Various of Boccanera sprinkling powdered sugar
24. Close of chocolate label on the pastiera napoletana
25. SOUNDBITE (Italian) Marta Boccanera, co-founder of Grué pastry shop:
“Pastiera is an ancient dessert, a cake, as we said, from Naples. According to legend, it was invented by the nuns of San Gregorio Armeno (street in Naples), who used orange blossoms as a symbol of Christ’s resurrection. What is so special about pastiera? In Naples, many people make it with lard. Today, we make it with butter because it is lighter. Wheat is an essential ingredient. Some people make it with custard, while others simply use egg yolks and sugar. The important thing is to use good ricotta cheese and orange blossoms.”
26. Tilt up of chocolate eggs
27. Close of flower decorations on chocolate egg
28. Wide of pastry shop
29. Classic colomba cakes
30. Client buying a colomba cake
31. SOUNDBITE (Italian) Simone Aprilanti, pastry shop’s client:
33. Wide of Colosseum
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