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Our artisanal apricot colomba, unique in taste and appearance, welcomes in the dough cubes of semi-candied apricot cut by hand, similar to sweet drops of jam, which, blending into a soft and fragrant dough, release notes sweetly fruity. The heart, made soft and digestible by a slow and controlled natural leavening, is protected by a crunchy almond glaze studded with sugar grains. Our traditional recipe uses eggs from free-range hens and honey from exclusively Italian beekeeping to ensure a golden and fragrant dough.
The artisanal apricot colomba is a naturally leavened delight, according to recipes handed down for two generations in our pastry shop. To make the most of its unique and fruity dough, we recommend serving it at room temperature. Delicious on its own or accompanied with classic creams such as custard or Chantilly cream.
Soft Wheat flour type "00", Butter, water, sugar, Egg yolk, honey, Wheat mother yeast, whole Milk, orange paste, vanilla, salt. Filling: Apricot side (apricots, glucose-fructose syrup, sugar), mono and diglycerides. Glazing: Sugar, rice flour, Egg white, apricot Almonds, vegetable fat, flavorings, sugar grains.
Energy 1564 kJ 373 kcal Fats 15 g of which saturated fats 7.5 g Carbohydrates 53 g of which sugars 28 g Fibers 1.2 g Proteins 5.8 g Salt 0.55 g
The mother yeast contained within our artisanal Easter colomba offers greater freshness and durability. To best maintain the taste and aroma properties of the apricot colomba, keep the traditional dessert in a cool and dry place, away from heat sources, away from light.