Soft dough, naturally leavened for more than 2 days with pure Mother Yeast, enriched by scented candied orange peels.
Covered with a crunchy glaze, hand-made with the best Italian whole hazelnuts, it’s naturally cooled upside down for over 8 hours, as per tradition.
The classic colomba, extraordinarily soft and especially unique.
Colomba coated with hazelnut frosting – Naturally leavened oven baked cake
Wheat flour – Sugar – Candied orange peels (Orange peels, Glucose-Fructose Syrup, Sugar) – Butter – Fresh egg yolk – Natural yeast 6% (wheat flour, Water) – Fresh egg white – Almonds 2% – Hazelnuts 2% – Invert sugar – Emulsifying agent: Mono-diglycerides of fatty acids – Whole fresh pasteurized milk – Rice starch – Salt – Rice flour – Natural flavours.
May contain traces of soya.
Average value for 100 g