The exclusive selection of Classics Colombe, the emblem of Italian Easter. Flamigni’s Colombe, inspired by the values of the past, are prepared with the craftsmanship and mastery that has distinguished us for more than three generations.
Produced with only mother yeast, the Flamigni Colomba is extraordinarily soft. Making up the dough are a flour of strong, elastic grains, sugar, egg yolks from Italian free-range farms and French centrifuge butter. Perfumed Navel orange candied fruit, top-quality raisins and natural vanilla flavor complete the recipe. It is coated with a glaze of gentle round hazelnuts from the Langhe, peeled Armelline almonds, the highest quality egg whites and the finest granulated sugar.
Traditional Colomba does not include the addition of raisins but only the presence of exquisite Navel orange candied fruit, from Sibari, produced naturally and without the use of sulfur dioxide.
The recipe for the Traditional Colomba is enriched with 70% dark chocolate chips that give the cake flavor and sweetness.
With its dough rich in the sweetest sun-dried raisins, it is perfect for those who do not like candied fruit. Embellishing Colomba is the delicious glaze of round gentle hazelnuts from the Langhe, peeled Armelline almonds, the freshest Italian egg whites and the finest granulated sugar.
Prepared on the basis of a careful reinterpretation of the classic recipe, it is enriched with 70% dark chocolate chips. The exquisite icing that coats it is composed of gentle round hazelnuts from the Langhe, peeled Armelline almonds, top-quality egg whites and very fine grains of sugar.
Our master pastry chefs have revisited the classic recipe with great skill, giving it the delicate aroma that sets it apart, thanks to the skillful use of delicate essences of fine Mediterranean citrus fruits. The exquisite glaze that coats it is composed of gentle round hazelnuts from the Langhe region, peeled Armelline almonds, the highest quality egg whites and very fine grains of sugar.
