Celebrate Easter with a sweet symbol of tradition and authenticity: the Colomba Pasquale Classica Fiasconaro 1 kg. Crafted with artisanal skill, this colomba contains the goodness of simple, carefully selected ingredients. The soft fragrance of the dough, the result of a slow natural leavening, perfectly blends with the fresh and citrusy taste of candied orange peels made from high-quality candied rinds. Completing the sweet harmony is a crunchy sugar glaze and whole Avola almonds, known for their unmatched sweetness and crunch. Each Colomba Pasquale Classica Fiasconaro is also hand-packaged with elegant wrapping, making it a perfect gift to delight the palates of your loved ones during this spring holiday. The Easter colomba is excellent if warmed in the oven for a few minutes. It pairs well with a good passito or even better with an excellent Moscato d’Asti DOCG. Storage: Keep in a cool (max 20°C) and dry place, in the original packaging. The product maintains its organoleptic characteristics for at least 5 months. Preparation: Making the Easter colomba requires several doughs with flour, eggs, and sugar. The doughs spaced apart allow for more even leavening and greater digestibility of the product. The first dough, once made, is left to rest for more than 12 hours so that the natural yeast can act. The next day, the ingredients for the second dough—sugar, butter, and candied fruit (unlike panettone, raisins are not added)—are added to the first dough. It is covered with glaze and almonds on the surface, then baked in the oven with careful attention to temperature. An overbaked colomba would be too dry.
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Celebrate Easter with a sweet symbol of tradition and authenticity: the Colomba Pasquale Classica Fiasconaro 1 kg. Crafted with artisanal skill, this colomba contains the goodness of simple, carefully selected ingredients. The soft fragrance of the dough, the result of a slow natural leavening, perfectly blends with the fresh and citrusy taste of candied orange peels made from high-quality candied rinds. Completing the sweet harmony is a crunchy sugar glaze and whole Avola almonds, known for their unmatched sweetness and crunch. Each Colomba Pasquale Classica Fiasconaro is also hand-packaged with elegant wrapping, making it a perfect gift to delight the palates of your loved ones during this spring holiday. The Easter colomba is excellent if warmed in the oven for a few minutes. It pairs well with a good passito or even better with an excellent Moscato d’Asti DOCG. Storage: Keep in a cool (max 20°C) and dry place, in the original packaging. The product maintains its organoleptic characteristics for at least 5 months. Preparation: Making the Easter colomba requires several doughs with flour, eggs, and sugar. The doughs spaced apart allow for more even leavening and greater digestibility of the product. The first dough, once made, is left to rest for more than 12 hours so that the natural yeast can act. The next day, the ingredients for the second dough—sugar, butter, and candied fruit (unlike panettone, raisins are not added)—are added to the first dough. It is covered with glaze and almonds on the surface, then baked in the oven with careful attention to temperature. An overbaked colomba would be too dry.
| Energy (kcal) | 372 |
| Carbohydrates (g) | 55 |
| of which Sugars (g) | 33 |
| Fat (g) | 15 |
| of which Saturates (g) | 8.5 |
| Protein (g) | 5.2 |
| Sale (g) | 0.5 |
