Italian pastry with icing, with candied fruit.
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, icing (22%) [sugar, caster sugar (23%), egg white, almonds (14%), rice flour, sunflower oil, flavourings], fresh egg, sugar, candied orange peel (11%) [orange peel (54%), glucose-fructose syrup, sugar, acidity regulator: citric acid], butter
wheat, almond, milk, eggs, barley
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.
