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The Easter Colomba with peaches and hazelnuts is a cake with a soft dough, enriched with soft and juicy candied italian peaches with a sweet and delicate taste, and natural vanilla Mananara from Madagascar* (*Slow Food Presidium). The surface is covered with a precious icing rich in crunchy Piedmont IGP hazelnuts and granulated sugar. The natural leavening from sourdough, the 72 hours of patient processing and the selected ingredients give to the sweet softness, digestibility and unique flavour. The dough is yellow and well-alveolated and made with fresh basic ingredients : eggs from free-range farming in Italy, butter, milk and mountain cream.
It is distinguished by the choice of fresh and valuable ingredients, selected with care and creativity, some of which belong to Slow Food presidia. 72 hours of patient leavening give life to high-quality products, characterised by the original combinations of exclusive and refined flavours.
Loison’s Colomba Peach and Hazelnuts is a primly acclaimed creation of patisserie. Velvety semi-candied Italian peaches and crunchy Italian hazelnuts enrich the dough of this masterpiece made by Loison and richly decorated with white sugar sprinkles and chopped hazelnuts.
The Colomba is hand-wrapped and protected in a cardboard box. Wrapped with paper whose print depicts the fruits that characterise it, peaches and hazelnuts. An accessory is added to the ribbon to make the package even more exclusive and refined, a charm depicting the “L” of Loison.
|More than € 190,00||3%|
|More than € 370,00||7%|
|More than € 540,00||10%|
|More than € 700,00||15%|
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