Traditional Easter cake from Northern Italy.
The product has been discontinued in our webshop
Tranquillo Loison first opened a bakery in Costabissara in 1938. Over the past 75 years, his family has continuously built the company, making Loison one of the most recognized brands in Italy. Today, his grandchildren manage the company in a traditional and innovative way.
Wheat flour, candied peaches (17%) (peaches with yellow flesh (70%), glucose-fructose, syrup, sugar, lemon juice concentrate, preservative: potassium sorbate), sugar, hazelnut sugar coating (11%) (sugar, egg white, sunflower oil Piedmont hazelnuts (33%), pre-cooked rice and wheat flour, natural flavors), fresh free-range eggs, fresh butter (from milk) (9%), emulsifier: mono- and diglycerides of vegetable fatty acids, caster sugar (3%), fresh free-range egg yolk, natural diatomaceous yeast (wheat), Sicilian wildflower honey, fresh cream (from milk) (1%), fresh milk (1%), Cervia whole sea salt, cocoa butter, Madagascar mananara vanilla (0.1%), natural flavors.
Wheat, hazelnuts, eggs, milk. May contain 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 fruits and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and nuts before being baked.
