A stone's throw from Avellino, in Campania, in the setting of the small village of Dentecane, when the doves are taken out of the oven in Federico Di Iorio's pastry workshop, you look out of the window to enjoy the scent of freshly baked traditional sweets. What we want to tell you in this article is how Federico Di Iorio has been producing typical artisan sweets with passion and dedication for more than 270 years.
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-10% on all Di Iorio products from 15/03/2021 until 23.59 of 22/03/2021
Passion for confectionery tradition since 1750: the story.
Di Iorio was founded back in 1750 in Irpinia, in Dentecane, a small hamlet in the municipality of Pietradefusi, by Gaetano Di Iorio as a torronificio. From then on, as now, the company has sought with passion and dedication to bring the Italian confectionery tradition to the table, through the flavours and aromas of the past.
Gaetano Di Iorio, by profession a 'copetaro' (from 'cupedia', the nougat of the ancients), exploited the best raw materials available in the area - Avellana hazelnuts, Apulian almonds, honeys from the hills, egg whites, etc. - to produce delicious nougat in a variety of flavours. - he began to produce delicious nougat in a variety of flavours.
Gaetano's eldest son Michele inherited the business and passed it on to his son Vincenzo. The business was continued by the latter's eldest son, Federico (Dentecane, 1849), who obtained his first official recognition outside the local context: in 1922 in Milan, in 1923 in Belgium, in 1925 in London and in 1929 in Brussels.
It was Fiorentino Di Iorio who introduced the company to the use of sourdough at the beginning of the 20th century. In fact, it is said in the family history that to feed his sourdough starter, he would go around to all the mills in Irpinia and sometimes even in nearby Puglia to look for the best flours. Fiorentino understood the importance of this and with the passing of generations, the Di Iorio family shop became famous for its naturally leavened baked goods.
Later, the company was passed on to Vincenzo, (Dentecane, 1942 - second son) 'the professor', as he is affectionately called by all who know him. Despite his profession as a teacher, he decided to continue the family tradition with great enthusiasm and tenacity. Today he is still the 'careful and jealous' guardian of the recipes that have made Di Iorio's products famous and inimitable.
Today, Federico and Anna have chosen to carry on the business in the name of this sweet and long tradition.
Handcrafted Easter doves: naturally good and genuine.
Di Iorio's Colombe Pasquali are the result of a careful selection of high quality raw materials, ancient methodologies and processing techniques. In accordance with tradition, the Colomba is handmade and carved on the surface to give it its characteristic low shape. The soft dough is enriched with many delicious ingredients and here are the main features: high quality butter and eggs, the natural and slow leavening process, the delicate baking and the not forced cooling upside down guarantee a soft freshness and durability.
The key ingredient: sourdough.
Di Iorio doves are produced with sourdough naturally obtained from the fermentation of flour and water; the extraordinary bacterial flora of the sourdough and the slow and controlled leavening, with the necessary timing, result in an elastic, soft and porous dough. The result is undoubtedly a triumph of aromas, flavours and fragrances: a soft, delicate and highly digestible dough.
The workshop: 270 years of confectionery tradition.
Di Iorio's pastry workshop makes all its products according to the long and meticulous processing times that the traditional recipe requires. For artisan Easter doves, in fact, the working process is complex and long: three days to transfer the right, unique and valuable organoleptic characteristics to the product. Artisan confectionery of excellence is also knowing how to wait for the right ripening time and create a perfect combination of flavours and pleasures, rich in history and passion.
Special awards: Colomba Pasquale Artigianale agli 8 Cereali, Best Colomba 2021.
On 3 March 2021, in an enchanting villa in Herculaneum overlooking the sea, the prize-giving ceremony for the "Best of" competition was held digitally.
Colomba d'Italia 2021" of the International Federation of Pastry, Ice Cream and Chocolate Making.
"The competition saw the participation of all the best Italian pastry chefs and the competition was very tough. For this reason, it was an honour for us to win the silver medal in the "Colomba Innovativa" category with the 8-grain dove that combines the delicate flavour of pineapple with the delicious taste of chocolate, all in a very light cereal mixture. The continuous search for new flavours and the passion for their work have been fundamental for this victory".
Federico Di Iorio
Handcrafted Easter doves: delicious temptations that have been handmade for generations.
Fluffy and traditional, Di Iorio's handcrafted doves are a triumph of deliciousness produced only with carefully selected ingredients. Let's see together the whole Di Iorio assortment selected by Apetitus:
- Colomba Pasquale Artigianale strudel with apple, sultanas and cinnamon - naturally leavened with apple and sultana pieces, flavoured with cinnamon;
- Colomba Pasquale Artigianale with ginger, white chocolate and lemon - naturally leavened with candied ginger, white chocolate chips and a delicious lemon scent;
- Colomba Pasquale Artigianale pear and chocolate - pieces of candied pear and chocolate chips dipped in a naturally leavened dough;
- Colomba Pasquale Artigianale agli 8 cereali Di Iorio - Best Colomba 2021, an innovation of flavours and fragrances. Delicious pineapple chunks and chocolate drops in a naturally leavened dough. On the icing, flax seeds and blue poppy seeds.
- Colomba Pasquale Artigianale pandorata al pistacchio - Naturally leavened pastry dough with a delicious pistachio chocolate and pistachio icing.
- Colomba Pasquale Artigianale pandorata nocciola e cioccolato - Naturally leavened pastry dough with a mouth-watering chocolate and hazelnut icing.
- Colomba Pasquale Artigianale Classica con canditi e uvetta - A must on the Easter table: orange candied fruit and sultanas in a delicious naturally leavened dough.
- Colomba Pasquale Artigianale with cornflour and pistachio - A special variant, with the addition of cornflour in the dough and a delicious pistachio glaze with grains on the surface.
- Colomba Pasquale Artigianale with cornflour, hazelnut and chocolate - A delicious soft dough enriched with cornflour and chocolate drops with a mouth-watering chocolate and hazelnut glaze.
- Colomba Pasquale Artigianale with wild berries - a mix of redcurrants, blackcurrants, strawberries, blackberries, blueberries dipped in a slow and natural leavening dough.
Finally, how can you not be tempted by artisan chocolate with Easter eggs!
- Handcrafted white chocolate hazelnut Easter egg
- Handcrafted Grand Hazelnut Milk Chocolate Easter Egg
- Tull" Artisan Milk Chocolate Easter Egg
- Tull" Artisan Dark Chocolate Easter Egg
Of all these artisanal delights, all you have to do is choose your favourite flavours!
