Easter Colomba with Chamomile & Lemon (500gr)
Where the freshness of lemons is cleverly matched with the floral fragrance of chamomile for a new and elegant Italian taste.
*Deliverable only from Wednesday the 21st of March
Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake is particularly soft to the use of milk, butter and fresh cream, has a good large bubbles and is perfumed by flowers of chamomile and is enriched with lemon zest. The loaf is covered with icing and decorated with granulated sugar and almonds.
The best ingredients are used: fresh milk, butter and cream, raw flour, Italian almonds and hazelnuts, first choice Italian sugar and Cervia integral sea salt, as well as the delicacies of IGP ingredients, such as IGP Piedmont Hazelnuts, and Slow Food presidium, like the Vanilla Mananara of Madagascar, the Chinotto of Savona (from 2010) and the Late Mandarin of Ciaculli (since 2005).