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Traditional Colomba cake
With raisins and candied orange peels.
Wheat flour type "00", candied orange peels 19%, butter, raisins 8%, sugar, egg yolk, natural mother yeast, emulsifier : mono and diglycerides of fat acids, sunflower lecithin, invert sugar syrup, salt, malt, milk's protein, natural flavours vanilla extract from Madagascar. Icing 17% : sugar, egg white, almonds 13%, hazelnuts, almonds, rice flour.
Net weight : 1kg
La Colomba is a leavened cake, prepared with ingredients very similar to panettone, but with a different shape, that of the dove, which has always been a symbol of peace. For
this, for about a century, is the typical Italian dessert that characterizes Easter. The Classic Colomba Flamigni was designed by the master confectioners of Rodello d'Alba on the basis of an ancient recipe, whose soul is the mother yeast. Produced without adding other yeasts, each Flamigni Dove is extremely natural and extraordinarily soft, rich in irregular and highly digestible holes. To make the dough are a flour of strong grains and at the same time very elastic, sugar and egg yolks from Italian farms on the ground. Then there is the French centrifugal butter which, being of the highest quality, has a high melting point. And it is for this reason that the Classica, like all the Flamingo Doves, gives its best when it is tasted lukewarm. To complete the recipe, the master confectioners add to the dough fragrant Navel orange candies, from Sibari, produced without the use of sulfur dioxide, and raisins of the highest quality produced in Australia and Turkey. The exclusive taste of the Classic Colomba Flamigni enriches the natural aroma of vanilla, made from berries from the Mananara reserve in Madagascar (Slow Food® garrison). To embellish it and make it irresistible to the taste is finally the exquisite icing that covers it and adorns it, composed of Tonde delle Langhe hazelnuts, peeled armored almonds, egg white of the highest quality and very fine grains of sugar.