Classic Easter pastry with almond icing.
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, candied Sicilian orange peel (15%) (orange peel 54%, glucose-fructose syrup, sucrose, lemon juice concentrate), fresh egg, sugar icing (10%) (sugar, egg white, vegetable oil, almond flour, wheat starch, natural flavors) butter 9%, ice sugar, almonds 2%, emulsifier: vegetable fatty acids, mono and diglycerides, Italian honey, natural sourdough yeast (contains gluten) cream 1% milk to 1%, cocoa butter, salt, natural Madagascar mananara vanilla 0.2% , natural flavors.
wheat, egg, almond, milk. May contain traces of other nuts and soy.
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 no 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.
