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    What makes our Colomba special is its preparation with the 'use of the precious "mother dough." This begins with a spontaneous sour dough obtained with the leavening triggered in a mixture of flour and water; This dough must then be left to acidify spontaneously, thus allowing the development of various species of bacteria. Once a homogeneous and soft dough is obtained, it is placed to rest in a special environment to obtain its natural leavening so that it can be used the next day.

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