“Colomba di Pasqua” (“Easter Dove” in English) is an Italian traditional Easter cake, to welcome the 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 withpearl 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 a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
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), Whole fresh pasteurized milk, Salt, Natural flavours.
May contain traces of nuts and soya.