Italian Easter Cake 'Colomba with Gianduia Cream' from Pasticceria Fraccaro 750g

Colomba is a traditional Italian Easter cake with natural wheat sourdough, where the dough must mature for 2 days in a multi-phase process of natural leavening before being baked. The product we sell comes from the renowned artisan bakery 'Pasticeria Fraccaro' near Venice, and the tradition of baking cakes dates back to 1932. Since then, a recreated starter for dough leavening, 'Lievito Madre,' has been used daily in the bakery, and it's easy to calculate that it's already 90 years old! This is the bakery's biggest secret, which, along with the skill of the pastry chefs, translates into multi-generational success and reputation.

Our "Colomba con Crema Gianduia," weighing 750g, is baked in a traditional dove-shaped mold, allowing it to rise high and be incredibly fluffy. Additionally, right after baking, the cake is hung upside down to cool, preventing the characteristic cap from sagging under its own weight and the abundance of candied fruits inside. It's filled with delicious gianduia nut cream and covered with dark chocolate. It is moist, fluffy, and unbelievably fragrant. The entire product is packaged in an elegant cardboard box, making it an elegant gift.

Ingredients: WHEAT flour type '0', gianduia cream 20% (glucose syrup, water, sugar, sunflower oil, HAZELNUT paste 9.5%, chocolate 5.3% (cocoa 60%, sugar), defatted MILK powder, whey powder, flavor, thickening agent: modified starch, pectins, preservative: potassium sorbate), sugar, BUTTER, EGGS, dark chocolate 8.5% (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, flavor), natural wheat sourdough 5%, egg yolks, emulsifiers: mono and diglycerides of fatty acids, dark chocolate flakes 1.7% (sugar, cocoa mass, cocoa butter, emulsifier: SOY lecithin, flavor), inverted sugar syrup, salt, BARLEY malt, natural flavors, vanilla oil from Madagascar. May contain traces of NUTS, SOY, MUSTARD, SESAME.