The story
Located in the heart of Motta, this destination is currently drawing attention for its seasonal offerings. The venue has become a notable stop for those seeking high-quality artisanal baked goods, specifically highlighting a collaboration that has impressed local critics and food enthusiasts alike.
The standout item is undoubtedly the Colomba di Pasqua Firmata Bruno Barbieri. In his recent review, Franchino Er Criminale praised the pastry as "surprisingly excellent," noting that it surpasses the quality of the venue's panettone. He specifically highlighted the treat's wonderful aroma and the satisfying crunch of its toasted almonds, making it a must-try for anyone visiting this corner of the Province of Verbano-Cusio-Ossola.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Motta’s Easter colomba, signed by Bruno Barbieri, earns unanimous praise for its airy, buttery crumb and candied citrus depth. The overall vibe is one of refined, celebratory simplicity that elevates a classic.
“This colomba is a completely different product from the others. It has a strong, almost alcoholic aroma, with vanilla notes. The candied fruit is bigger and more flavorful, with a slightly bitter orange finish. The dough is drier and cleaner, no greasy residue. The almonds are toasted and tasty. It leaves a perfume in your mouth like a cologne. I'm surprised because I hated Barbieri's panettone, but this colomba is excellent. I give it an 8.5 out of 10.”
What creators say
1 creator has covered Motta. Most active: Franchino Er Criminale
Motta's colomba by Bruno Barbieri is surprisingly excellent, much better than their panettone, with great aroma and toasted almonds.
Dishes mentioned
Colomba di Pasqua Firmata Bruno Barbieri
This colomba is a completely different product from the others. It has a strong, almost alcoholic aroma, with vanilla notes. The candied fruit is bigger and more flavorful, with a slightly bitter orange finish. The dough is drier and cleaner, no greasy residue. The almonds are toasted and tasty. It leaves a perfume in your mouth like a cologne. I'm surprised because I hated Barbieri's panettone, but this colomba is excellent. I give it an 8.5 out of 10.
