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This delicious colomba cake filled with drops of chocolate, no candied fruits or grapes, covered with a glaze of hazelnuts and almonds. Traditional Easter pastry in Italy.
Rodello d'Alba (Piedmont)
Wheat flour type "00", dark chocolate 14%, milk chocolate 11%, butter, sugar, egg yolk, natural yeast, emulsifier : mono and diglycerides of fat acids, sunflower lecithin, invert sugar syrup, salt, malt, milk's protein, natural flavours. Icing 17% : sugar, egg white, almonds 13%, hazelnuts, almonds, rice flour.
Net weight : 1kg
The Flamigni colomba cakes are produced in Rodello d'Alba in the Langhe region (Piedmont). They are a true jewel in terms of craftsmanship and quality.
Among the ingredients used in the preparation, determining to obtain this characteristic soft paste is French butter, hen eggs raised in the open air, candied fruits and oranges Navel 100% Italian. The Flamigni confectioners smaitres also add the best Sultane raisins from Turkey and Australia, and the natural aroma of vanilla, made from berries from the Mananara Reserve in Madagascar (Slow Food® garrison).
Each Flamigni colomba cake requires lifting for three days. The craftsmanship remains strongly anchored with phases that require careful manual intervention by master confectioners experts.
|Energy||1707 kJ / 407 kcal|
Gilles M. published the 10/08/2018 following an order made on 29/07/2018
Gilles M. published the 07/07/2018 following an order made on 28/06/2018
Sylvie C. published the 29/03/2016 following an order made on 29/03/2016
Bonne et très lègère