In a combination of tradition and innovation, Flamigni’s Special Colombe are a unique experience of sweetness and creativity, where tradition blends with innovation, bringing a breath of fresh air to Italian Easter. Delight your senses and share moments of joy with Flamigni’s Special Colombe, the perfect marriage of bold taste and Italian craftsmanship.
Flamigni’s master pastry chefs add prized black cherries from Vignola to the dough, which, even after candying, enhance the tastes and flavors of the generous land of Emilia. Making it more fragrant and mouthwatering is the crunchy Langhe hazelnut and Armelline almond glaze.
Drops of 70% dark chocolate and fine candied citron diamonds from Calabria are added to the dough. Completing the mouthwatering recipe is a delicious, crunchy coating of icing and almonds that helps create an unforgettable mix of flavors, to be enjoyed right down to the last slice.
The classic recipe has been enriched with exotic flavors and aromas, able to tantalize the palate of those who are always looking for unique and innovative products. Completing the preparation is a delicious glaze composed of gentle round hazelnuts from the Langhe, peeled Armelline almonds, top-quality egg whites and granulated sugar.
It is made unique by the combination of tender and delicious Vignola black cherries, carefully selected and pitted, and 70% dark chocolate chips. The delicious and crunchy icing and almond coating enriches and completes this exquisite combination of unique and mouthwatering flavors.
It is born from a delicious balance of unique flavors, achieved through the perfect combination of fragrant candied apricots and 70% dark chocolate chips. The result is a unique and mouthwatering mix of flavors, enhanced by a crispy Langhe hazelnut glaze and peeled Armelline almonds that complete the inimitable harmony of taste.
From Flamigni’s artisan wisdom comes whole Colomba , not to give up the virtues and virtues of whole-wheat flour, rich in fiber. From the perfect combination of sourdough and whole wheat flour comes a soft and fragrant cake. Tender cubes of semi-candied Williams pears, fine Greek raisins from Corinth and natural vanilla flavor are added to the dough. Finishing the preparation is a crunchy coating of icing and almonds.
It is enriched with a sweet fruit with a strong aroma: the late Ciaculli mandarin, characteristic of the Palermo area, whose cultivation is limited to just 200 hectares. The Ciaculli mandarin, a Slow Food® presidium, arrives at Flamigni already candied, but still whole. Finished with a delicious and crunchy coating of icing and almonds, the classic recipe blends beautifully with the flavors of a typical and prized Sicilian product.
The ancient recipe and the skill and passion of our master pastry chefs combine with a love of tradition and the flavors of Romagna, resulting in Colomba Contadina, in which the flavors and aromas of different fruits are expertly blended and balanced to create an exquisite balance of flavors. The recipe is embellished with a fragrant and crumbly topping glaze, composed of round gentle hazelnuts from the Langhe, peeled bitter Armelline almonds, egg whites and granulated sugar.
The soft and delicate dough is enriched with fragrant cubes of semi-candied peach and fine ginger, which releases all its aroma and intensity. Completing the preparation is the delicious topping glaze, composed of round gentle hazelnuts from the Langhe, peeled bitter Armelline almonds, egg white and crunchy granulated sugar. It is a unique product with a strong personality, distinguished by its sweet, fragrant yet pungent taste.
The classic recipe is embellished with cubes of candied lemon and fine ginger. The delicious topping glaze, composed of round gentle hazelnuts from the Langhe, peeled bitter Armelline almonds, egg white and crunchy granulated sugar, completes the preparation.
