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Solo da Manduca 1980

COLOMBA WITH BERRIES

COLOMBA WITH BERRIES

€35,00 EUR
€35,00 EUR
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FOR ORDERS BY 25/03, DELIVERY GUARANTEED BEFORE EASTER

FOR ORDERS FROM 03/26, WE WILL SHIP AS SOON AS POSSIBLE


Colomba made with our award-winning dough, enriched with semi-candied berries and hand-cut berry jellies. Frosted with pure white chocolate and red fruit crumble. An explosion of flavor given by the semi-candied red fruits and tender jellies, which embraces perfectly with the sweet and rounded flavor of white chocolate.

Ingredients

00 FLOUR, water, category A egg yolks, sugar, centenary mother yeast, dairy butter, pods
Madagascar vanilla, Italian acacia honey, salt, Sicilian orange and lemon paste, berry jellies (sugar, glucose syrup, berries, pectin), semi-candied berries.

ICING: white chocolate, red fruit crumble.

May contain traces of nuts.

Awards and recognitions

Ours is a product leavened with THREE DOUGH: a longer and more demanding process, which gives great softness and digestibility, making the resulting product unique.

MASTRO PANETTONE 2021 Winner

Among the best three Italian panettone according to mastro panettone 2021

Second place at Panettone Maximo 2022

DIVINA COLOMBA 2023 Winner

2nd BEST PANETTONE IN ITALY according to Mastro Panettone 2023

Among the best three Italian panettone according to mastro panettone 2024

Part of the Italian panettone elite, certified to make "panettone to perfection"

storage

Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

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Creative pastry

At the basis of our creations is the choice to combine quality raw materials with the use of innovative ingredients and cutting-edge processing techniques for creations that are always surprising to the palate and to the eye, delicious and aesthetically perfect.

Care of Packaging

Going to the pastry shop is a way to donate or treat yourself to an emotion, a prize with which to celebrate a moment to remember. And like all gifts, the packaging must be worthy of its contents, recalling its preciousness as a non-ordinary taste experience.

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