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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: 900g

Tasting notes

A soft, naturally leavened dough enriched with homemade Gin-scented cream and candied Sicilian lemon flakes. A fresh and decisive character, sweetened by a rich icing of amaretto and sugar for a perfect balance of flavours.

Collections: Colomba, Food, Veneto