Traditional Colomba Cake (Easter dove cake) with raisins, topped with icing and hazelnuts.
About the Product:
A slow and progressive dough rising process, that takes 36 hours, ensures quality and fragrance to our bakery products, fully respecting the traditions of “Madonie” cakes.
Ingredients chosen and selected only in our island’s production as sugar, vanilla, citrus honey, hazelnuts, that whet the palate with an unexpectedmix of tastes and fragrances.
Made in Sicily (Italy)
The Colomba is the sweet sign of spring - a traditional dove-shaped cake that is the distinctive Italian Easter Cake featuring a rich, soft dough with a slightly chewy texture. The Colomba is traditionally made with high-quality flour and farm-fresh eggs. The 500g Colomba Classica from Fiasconaro is delicious with raisins, topped with icing and hazelnuts.
- A slow and progressive dough-rising process, that takes 36 hours, ensures the quality and fragrance of Fiasconaro's bakery products, fully respecting the traditions of “Madonie” cakes.
- Ingredients chosen and selected from the island’s production whet the palate with an unexpected mix of tastes and fragrances.
- Made in Sicily, Italy and hand-wrapped, it is ready to be the star of your easter celebration.
Soft WHEAT flour, raisins (17%), ALMONDS icing (13%) (sugar, EGG white, rice flour, ALMONDS flour, starch modified, HAZELNUT paste, flavourings), BUTTER (from cow’s MILK), sugar, EGGS, EGG yolk, granulated sugar (3%), natural yeast (WHEAT flour, water), HAZELNUTS (3%), orange paste (orange peel, sugar, glucose-fructose syrup, lemon juice), honey, invert sugar syrup, emulsifier: mono-and diglycerides of fatty acids, cocoa butter, skimmed MILK powder, salt, vanilla.
Nutritional Information per 100g
Energy (kJ): 1,556
Energy (kcal): 372
Protein (g): 8.8
Carbohydrate (g): 43,
of which sugars (g): 41
Fat (g): 18,
of which saturates (g): 9.9
Salt (g): 0.41
Lactose Free: No
Suitable for Vegetarians: Yes
Suitable for Vegan: No
Gluten Free: No
Keep in a cool and dry place, in the original packaging.
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