Two quick premises: one year ago a devastating earthquake struck the beautiful city of L’Aquila and the surrounding towns and villages in Abruzzo. The whole country was deeply moved, and many people did their best to support recovery and restore hope. Progress has been slow, and ongoing effort is needed to help residents return to normal daily life. A group of food bloggers created 99 colombe to help a local confectionery, Sorelle Nurzia, recover from the crisis and regain visibility beyond its traditional region.
The name 99 colombe refers to the 99 spouts of L’Aquila’s famous fountain and to colombe (plural of colomba), the traditional Italian Easter dove-shaped sweet bread. The goal of 99 colombe is not a single fundraising event but to raise awareness of the company and its products—well loved locally but little known elsewhere—so they can reach a wider audience.
One year after the earthquake, it feels right to let my dove fly and share a recipe created especially for the 99 colombe blog: a simple preparation that, in its essence, expresses hope for a new beginning for L’Aquila and Abruzzo.
I chose a classic brunch favorite—French toast—made using a slice of colomba instead of bread or brioche. Brunch is a relaxed, joyful meal shared with family or friends, a fitting symbol for a hopeful new start. I developed two versions of this dish: a rich, indulgent option and a lighter alternative, both delicious.
Ingredients – Yummy version:
- Sorelle Nurzia colomba with candied fruit, 1 slice about 1 cm thick
- Heavy cream
- Icing sugar
- Milk, 50 ml
- Egg, 1
- Butter
- Fresh strawberries
- Maple sugar
Rinse strawberries and slice them thinly. Toss with a little maple sugar and let them macerate for a short while to release their juices. Whip the cream until soft peaks form and fold in a tablespoon of icing sugar to sweeten it slightly.
Cut the colomba into slices about 1 cm thick. Beat the egg with the milk, dip each slice briefly in the mixture, then fry in a pan with melted butter until both sides are golden. Arrange the warm colomba slices on a serving plate, add a generous spoonful of whipped cream, spoon the macerated strawberries and their juices over the top, dust with icing sugar, garnish with mint leaves if desired, and serve immediately.
Ingredients – Light version:
- Sorelle Nurzia colomba with candied fruit, 1 slice about 1 cm thick
- Heavy cream
- Icing sugar
- Ricotta cheese
- Fresh strawberries
- Maple sugar
For a lighter alternative, mix equal parts whipped cream and smooth ricotta until you obtain a velvety cream. Instead of frying, simply toast the colomba slices until lightly crisped. Assemble the dish following the same steps as above—top with the ricotta-cream, spoon over the macerated strawberries and their juices, dust with icing sugar, and serve while still warm.
Both versions celebrate the same idea: transforming a traditional local specialty into a comforting, communal meal that can symbolize renewal and togetherness. I can’t choose a favorite—why should I, when both are so good?