Traditional Colomba

Borsari
Traditional Colomba

Traditional Colomba

Borsari
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Colomba is the typical leavened, dove-shaped Easter cake of the Italian tradition, which is given as a symbol of peace and love. It has a soft dough and releases a unique scent of yeast and butter. It is a specialty for your Easter, made with quality raw materials.

The Traditional Colomba dough is filled with cubes of candied orange, and the surface is covered with icing, granulated sugar, and whole almonds. Ideal for lovers of the flavor and fragrance of candied orange.

  • Available, delivery time 2-3 days
  • Inventory on the way
  • Free shipping for orders over €75

  • Weight: 1kg
  • Region: Umbria
  • Ingredients Wheat flour, candied orange peels, butter, icing 11%, eggs, sugar, sugar grains, egg yolk, natural yeast, almonds, milk, glucose syrup, emulsifiers: mono and diglycerides of fatty acids; salt, flavourings. May contains other nuts, soy and mustard.
  • Storage: Store in a cool and dry place
  • Shelf-life: 6 months

Nutritional Information per 100g

Energy: 412 kcal / 1762 kj
Fat: 18 g
- of which saturate: 9.7 g
Carbohydrates: 55 g
- of which sugars: 33 g
Protein: 1.4 g
Salt: 0.53 g

Orders are typically fulfilled within 1 to 2 business days of order placement. All shipping estimates below include handling time. An email confirmation will be sent once your order has shipped.

  • Free shipping for orders over € 75.00
  • Fixed-rate of € 9.00 for orders up to 74.99
  • Deliveries throughout the European Union. Taxes included

Origin

Umbria

Umbria is a land rich in flavours and traditions. Among woods, valleys and plateaus and along the gentle slopes of the hills, you can find precious treasures, all to be tasted: in Umbria, you can follow roads that lead you to taste the excellent products of this land. Let yourself be led to the discovery of the ancient flavours that have influenced the food and wine culture of Umbria, such as lentils, saffron, truffles and cheeses. Umbria is a land to live with the five senses, first of all, the taste.

Producer

Borsari

In 1795, Mastro Tommaso di Filippo Muzzi opened small pastry shop in the heart of Foligno, a town in central Umbria. To distinguish them still today in the production of large leavened desserts is the careful selection of raw materials and the use of sourdough, a natural compound of water, flour and sugar that keeps flavours and aromas alive. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes.