“Colomba di Pasqua” (“Easter Dove” in English) is an Italian traditional Easter cake, to welcome Spring. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast, and butter but with no raisins. The dough is then fashioned into a dove shape and finally is topped with pearl sugar and almonds before being baked.
Moist dough, naturally leavened for more than two days with pure Mother Yeast, enriched with soft and perfumed candied fruit and covered with crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts, but without diary. A traditional recipe that enshrines all the flavors of Easter and the excellence of Maina.
About the brand
From the small confectionery laboratory of yesteryear to today’s large industry, the family that manages Maina has continued to see to production themselves, guaranteeing the excellent quality standards that have made the Maina brand name famous. Today, this family has become a great team and combines traditional production methods and highly innovative technology, to offer everyone the pleasure of savoring their products.
Wheat flour, Raisin 23%, Butter, Sugar, Fresh egg yolk, Candied citrus peels 5% (orange and citron peels, glucose-fructose syrup, Sugar), Natural yeast (contains wheat), Invert sugar, emulsifying agent: mono-diglycerides of fatty acids (of vegetal origin), Salt, Natural flavours.
May contain traces of nuts and soya.
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