Cereali e Uvetta - Le Classiche con Brio - Maina
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Cereali e Uvetta

Soft, rich in cereals, naturally good

An original recipe, an antique method to create an incredibly soft dough enriched by a blend of light flax, sunflower and millet seeds, rye and oat flakes.
A Colomba cake created to satisfy the taste of the most authentic simplicity.

Available sizes



Colomba with sultana raisins and mix of cereals, coated with hazelnut and amaretto frosting – Naturally leavened oven baked cake
Wheat flour - Sugar - Sultana raisins 10.5% - Butter - Fresh egg yolk - Mix of cereals 5% (in variable proportion: Hulled sunflower seeds, Yellow linseed, Hulled millet seeds, Rye flakes, Oat flakes) - Natural yeast (contains wheat) - Fresh egg white - Amaretto grains 3% (Sugar, Apricot kernels, Fresh egg white) - Hazelnuts 1.8% - Apricot kernels - Emulsifying agent: Mono-diglycerides of fatty acids - Whole fresh pasteurized milk - Invert sugar - Rice starch - Rice flour - Salt - Natural flavours.
May contain traces of other nuts and soya.

Nutrition declaration

Average value for 100 g

1655 kJ | 395 kcal
17,0 g
of which saturates
11,0 g
54,0 g
of which sugar
23,0 g
7,0 g
0,25 g
Cereali e Uvetta - Le Classiche con Brio - Maina
Over two days of natural leavening
Over 8 hours of natural cooling upside down


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