{"id":3991,"date":"2021-03-24T15:52:28","date_gmt":"2021-03-24T14:52:28","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/a-special-dove-for-the-35th-anniversary\/"},"modified":"2023-10-26T11:49:10","modified_gmt":"2023-10-26T09:49:10","slug":"a-special-dove-for-the-35th-anniversary","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2021\/03\/a-special-dove-for-the-35th-anniversary\/","title":{"rendered":"A special Dove for the 35th anniversary"},"content":{"rendered":"<p>[et_pb_section admin_label=&#8221;section&#8221;]<br \/>\n\t\t\t[et_pb_row admin_label=&#8221;row&#8221;]<br \/>\n\t\t\t\t[et_pb_column type=&#8221;4_4&#8243;][et_pb_text admin_label=&#8221;Text&#8221;]<\/p>\n<p class=\"has-drop-cap\">Almost 35 years have passed since June 6, 1986, when we opened our company&#8217;s first office in Loano at 45 Gazzi Street. It was called Delight Bakery, and Mary and I were little more than kids. I was 20 and she was 18.  <\/p>\n<p>A lot has happened since that day; two daughters, Simona and Syria, have arrived. The move to Vicoforte and then the transformation from just a pastry shop to an artisanal Chocolate factory. The first Bean To Bar, when people still didn&#8217;t know what it meant. When colleagues laughed at our choices. No matter it takes courage, and we have never lacked that.<\/p>\n<p>Now Into our family has come Orlando, Simona&#8217;s husband, a willing boy, who is in charge of production, and my little jewels Leonardo and Michelangelo have arrived. So much excitement, and we are just at the beginning.<\/p>\n<p>Now for this occasion I thought I would create this special Dove. And I dedicated it to &#8221; Mary&#8221; my bride and partner at work.  <\/p>\n<figure class=\"wp-block-gallery columns-1 is-cropped\">\n<ul class=\"blocks-gallery-grid\">\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"293\" height=\"300\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-293x300.jpg\" alt=\"White Dove Mary\" data-id=\"2649\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/2021\/03\/una-colomba-speciale-per-il-35-anniversario\/20180308_205603-copia-large\/\" class=\"wp-image-2649\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-293x300.jpg 293w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-1001x1024.jpg 1001w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-768x786.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-610x624.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-510x522.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large.jpg 1080w\" sizes=\"(max-width: 293px) 100vw, 293px\" \/><figcaption class=\"blocks-gallery-item__caption\">Colomba Mary, made with Buffalo Butter and White Chocolate<\/figcaption><\/figure>\n<\/li>\n<\/ul>\n<\/figure>\n<p class=\"has-drop-cap\">For this Colomba I chose the most precious ingredients in the world; Flour from domestic stone-ground grains, Fresh Buffalo Butter from Moris Farm in Caraglio. Sicilian Pistachios and Almonds, dehydrated and candied Peveragno Raspberries, and I topped it with White Chocolate made by me with fresh Buffalo milk. Only passion and expertise have been added to this marvel of ingredients for a Masterpiece of Taste.<\/p>\n<p>I wanted to experiment with a new production process, four renewals of low-acid Mother Yeast and then three doughs and an emulsion. To achieve a dense but soft mesh, sweet but not excessive and not at all sour. A scent of flaky cocoa butter and only Madagascar vanilla pods to give a gentle character to the dough. All that remains is to try it out. But I only planned 35 and 16 I have already made and sold, the next mix I make tomorrow and send them out Monday, March 29 for delivery on Tuesday, March 30. Hurry if you want to taste one is the only chance<\/p>\n<figure class=\"wp-block-gallery columns-3 is-cropped\">\n<ul class=\"blocks-gallery-grid\">\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"512\" height=\"512\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg\" alt=\"\" data-id=\"2624\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2624\" class=\"wp-image-2624\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg 512w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-300x300.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-150x150.jpg 150w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-400x400.jpg 400w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-510x510.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-100x100.jpg 100w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/><figcaption class=\"blocks-gallery-item__caption\">The masters of sourdough<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1024x768.jpg\" alt=\"\" data-id=\"2621\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2621\" class=\"wp-image-2621\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Pistachio cubes<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1024x768.jpg\" alt=\"\" data-id=\"2618\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2618\" class=\"wp-image-2618\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Light Caramelised PIstacchi and Almonds<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"864\" height=\"1024\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-864x1024.jpg\" alt=\"\" data-id=\"2612\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2612\" class=\"wp-image-2612\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-864x1024.jpg 864w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-253x300.jpg 253w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-768x911.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-1295x1536.jpg 1295w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-610x723.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-1080x1281.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-510x605.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua.jpg 1727w\" sizes=\"(max-width: 864px) 100vw, 864px\" \/><figcaption class=\"blocks-gallery-item__caption\">Mother yeast in water<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1024x768.jpg\" alt=\"\" data-id=\"2609\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2609\" class=\"wp-image-2609\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Moris Fresh Buffalo Butter<\/figcaption><\/figure>\n<\/li>\n<\/ul>\n<\/figure>\n<div class=\"wp-block-buttons\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100 is-style-fill\"><a class=\"wp-block-button__link has-white-color has-vivid-green-cyan-background-color has-text-color has-background\" href=\"https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html\" style=\"border-radius:36px\" target=\"_blank\" rel=\"noreferrer noopener\">To purchase the dove click here now!  <\/a><\/div>\n<\/div>\n<pre class=\"wp-block-preformatted\"><\/pre>\n<p class=\"has-drop-cap\">\n<p>\n          <a href=\"https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html\">https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html<\/a>\n        <\/p>\n<ul class=\"wp-block-social-links\">\n<\/ul>\n<p>For any information <a href=\"mailto:info@silviobessone.it\" target=\"_blank\" rel=\"noreferrer noopener\">info@silviobessone.it<\/a><\/p>\n<\/p>\n<p>[\/et_pb_text][\/et_pb_column]<br \/>\n\t\t\t[\/et_pb_row]<br \/>\n\t\t[\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Almost 35 years have passed since June 6, 1986, when we opened our company&#8217;s first office in Loano at 45 Gazzi Street. It was called Delight Bakery, and Mary and I were little more than kids. I was 20 and she was 18. A lot has happened since that day; two daughters, Simona and Syria, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2631,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[23,862,814],"tags":[801,943,944,616],"yst_prominent_words":[],"class_list":["post-3991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-special-products","category-unique-experiences","tag-artisan-dove","tag-buffalo-butter","tag-moris-buffaloes","tag-silvio-bessone-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=3991"}],"version-history":[{"count":6,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3991\/revisions"}],"predecessor-version":[{"id":4835,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3991\/revisions\/4835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/2631"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=3991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=3991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=3991"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=3991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}