Traditional Easter cake from Northern Italy.
The product has been discontinued in our webshop
Since 1938 the Loison company carries forward the profession with passion and professionalism which has made the group famous in the world. The family recipes passed down in the 30s to the present day, the accurate choice of raw materials and natural and genuine ingredients (including many Presidio Slow Food), together with the respect of ancient tradition and a focus on the modern taste are the hallmarks of a brand that has become a benchmark for the confectionery market. The processing of the products is characterized by high quality standards.
Wheat flour, almond glaze (13%) (sugar, egg white, sunflower oil, Italian almonds (23%), pre-cooked rice and wheat flour, natural flavors), sugar, candied Caiculli late-ripening mandarins, (11%) (tangerines (62%) , glucose-fructose syrup, sugar, acid regulator: citric acid), fresh eggs, fresh butter (from milk) (9%), Sultana raisins (4%), emulsifier: mono- and diglycerides of vegetable fatty acids, granulated sugar (3%), fresh egg yolk, Italian honey, natural diatomaceous yeast (wheat), fresh cream (from milk) (1%), Cervia whole sea salt, milk proteins, cocoa butter, natural Madagascan mananara vanilla (0.2%), natural flavors. May contain fruit seeds.
May contain wheat, almonds, eggs, milk, traces of soy and nuts.
The dough for the Colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter, unlike panettone, it usually contains candied peel and raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked.
