COLOMBA AI DUE CIOCCOLATI

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COLOMBA WITH TWO CHOCOLATES

In Italy, this artisanal cake is a sweet sign of spring. Easter’s counterpart to the Christmas time PANETTONE and PANDORO, the rich and fluffy COLOMBA is traditionally made with high-quality flour, farm-fresh eggs, sugar, butter, and natural yeast. After rising for at least 30 hours, the dough is then baked into the iconic dove shape and finally topped with special ingredients.

Delicious on its own, Colomba is often served with fresh berries, drizzled in dark chocolate, slathered in sweet spreads, or paired with whipped cream. Italians will enjoy a slice with coffee for breakfast or an afternoon pick-me-up! We love to pair this cake with a glass of Prosecco or Recioto.

WEIGHT: 1kg

Tasting notes

Dark chocolate drops alternating with other milk drops, for a double gluttony.
A rich and extremely soft dough thanks to the long leavening, made even tastier by the special amaretto, almond and sugar glaze.


Collections: Colomba, Food, Veneto