The Oil Press! The monthly newsletter of Fondo Gionino
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Dear Friends,
Warm greetings from the beautiful seaside town of Scilla in Calabria — where dramatic coastal landscapes blend with ancient mythology. Perched along the Tyrrhenian Sea, this charming fishing village is known for its crystal-clear waters, colorful houses, and swordfish!
Take a moment and click here to explore more with a special message from Anthony Mavrogiannis, who leads our team in Italy.
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It is almost Easter, one of the most joyful celebrations of the year here in Italy. It’s a time when families come together and villages and cities celebrate their traditions in their own unique and special way.
And of course, no Italian Easter celebration would be complete without its classic sweets. Two of the most beloved are Colomba, the light and airy dove-shaped cake, and Pastiera, the traditional ricotta and wheat pie delicately flavored with orange blossom and citrus.
These desserts are deeply rooted in Italian tradition and are shared at the table with family and friends.
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Colomba Pasquale: The Symbol of Easter
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The Colomba, meaning dove in Italian, is the Easter counterpart to the Christmas panettone. Shaped like a dove to symbolize peace and rebirth, it has become a staple on Easter tables across Italy.
The cake was popularized in the 20th century, but its flavor profile and technique closely resemble panettone. It’s made from a slow-rising yeast dough enriched with olive oil (or butter), eggs, and candied citrus peel. What makes the “classic” colomba distinctive is the crunchy topping of almonds, pearl sugar, and a delicate glaze.
The interior is soft, airy, and fragrant with citrus. Slices are often enjoyed with a glass of sweet wine or sparkling prosecco after Easter lunch.
Today you’ll find many variations of this dessert—pistachio, chocolate, and different citrus twists—but nothing compares to the timeless classic.
Interested in tasting an authentic Colomba baked at a local pasticceria in Italy with Fondo Gionino olive oil? Check out our online store - click here or the picture below:
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Celebrate the holiday season by sharing something truly unique!
We invite you to create a delicious and special gift— one that brings warmth, flavor, and a touch of love.
Choose from a pre-arranged set below or click here to create
your own gift by selecting the perfect products
from our store.
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Every gift includes a surprise Easter card!
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We’re proud to bring you traditional Mediterranean treasures like authentic Italian Extra Virgin Olive Oil, Italian Pasta, Balsamic Vinegar from Modena, and olive oil based handmade soaps .
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Fondo Gionino Geracese & Nocellara Messinese, Selvatica, Geracese olive oil
(3 bottles of 250 ml/8.5 fl.oz.)
$75.00 USD
Check-out
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Fondo Gionino Geracese & Nocellara Messinese olive oil
(500 ml/16.9 fl.oz.)
with Pasta Martinetti Casarecce
$43.00 USD
Check-out
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Fondo Gionino Geracese olive oil
(500 ml/16.9 fl.oz.)
and Balsamic Vinegar Villa San Donnino Nerone - aged 6 years
(100 ml)
$55.00 USD
Check-out
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Fondo Gionino Geracese olive oil
(500 ml/16.9 fl.oz.)
and Balsamic Vinegar Villa San Donnino Nerone - aged 6 years
(100 ml)
$55.00 USD
Check-out
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Pastiera: An Easter Masterpiece
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Travel south and Easter wouldn’t be complete without Pastiera. This fragrant pie combines ricotta cheese, cooked wheat berries, eggs, sugar, and orange blossom water inside a delicate pastry crust.
Its flavor is unlike any other dessert in Italy—creamy, lightly citrusy, and subtly floral. The wheat berries add texture and reflect ancient springtime traditions celebrating fertility and renewal.
Pastiera is deeply tied to southern Italian culture. Traditionally, it’s baked on Holy Thursday or Good Friday, allowing the flavors to meld before being served on Easter Sunday. Many families follow recipes passed down through generations, each claiming theirs is the most authentic.
The top is finished with a lattice crust, similar to a crostata, and dusted lightly with powdered sugar before serving.
Feeling inspired to bake your own? Visit our online Italian Recipe Book. for an authentic recipe
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Together, Colomba and Pastiera show the diversity of Italian baking. One is light, airy, and shared across the country; the other is rich, aromatic, and proudly southern Italian.
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Yet both desserts celebrate the same things: spring, gatherings with loved one, and the joy of sitting around a table long after the meal is finished.
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When spending Easter in Italy, don’t leave the table too early—the best part might just arrive with dessert!
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Here’s another fantastic recipe for a soft, fragrant cake—perfect when you’re short on time but still want something delicious and homemade.
Torta all’Olio d’Oliva agli Agrumi di Calabria (Calabrian Olive Oil Citrus Cake)
Click on the picture below to see how we prepare it at Fondo Gionino.
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Perched along the stunning Costa Viola in Calabria, Scilla is one of southern Italy’s most captivating seaside destinations—where legend, beauty, and authentic coastal life come together.
Steeped in mythology and often linked to the sirens of The Odyssey by Homer, this charming village enchants visitors with dramatic sea views and timeless character. At its heart lies the picturesque fishermen’s quarter of
Chianalea, where colorful houses seem to rise directly from the sea.
Watching over the town is the historic Ruffo Castle, perched on a rocky promontory with sweeping panoramas of the Strait of Messina. Below, the golden sands of Marina Grande invite visitors to relax by the crystal-clear sea.
Scilla is also a paradise for food lovers, celebrated for its local culinary traditions—especially fresh swordfish, the iconic dish of this legendary stretch of coastline.
You can watch the video by clicking here or on the image below.
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Warmly,
The Fondo Gionino Team
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