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A symbolic meaning that in the collective imagination recalls peace, resurrection, safety. The Easter colomba is one of the best-loved classic sweets of Italian tradition. To enrich more its substance are the skilful hands of the young Michelin-starred chef Francesco Sposito, who has always aimed at creating true works of art capable of enhancing the Campania region and bringing back the perfect mix of taste, innovation and tradition. This is how the traditional Easter cake is enriched with a kaleidoscope of colours and flavours and transforms a simple cake into the ‘Colomba’ with oranges and dark chocolate. It is a veritable hymn to goodness that materialises in the combination of candied orange zest, almond paste and 46% dark chocolate. The scent of cinnamon which forms the backdrop to a dough that is both soft and fragrant at the same time is certainly enchanting. A perfect balance of all the senses, sight, touch, taste, hearing and smell. That is why eating this colomba is a complete sensory experience. Enhancing what can be considered a true work of art is the packaging, a unique piece, created exclusively for Taverna Estia by the internationally renowned artist Vanni Cuoghi.
Organic ‘0′ type wheat flour, raw sugar, candied orange peel made in the kitchens of Taverna Estia, butter from Normandy, sourdough starter, free-range egg yolk, organic acacia honey, Madagascar vanilla, natural flavourings, water, barley malt, sea salt, cinnamon, dried fruit (organic almonds), almond paste made in the kitchens of Taverna Estia, 46% dark chocolate.
Milk, Soya, Eggs, Nuts, Cereals Containing Gluten.
Store in a cool, dry place.
Product without preservatives.
The expiry date is indicated on the packaging.
NB: All Francesco Sposito’s colombas are produced entirely by hand and are packaged fresh. To bring out the best flavour, it is advisable to let the leavened product rest for 5 minutes in a pre-heated oven; consumption within 30 days is recommended to appreciate its evolution.
|Of which saturated fatty acids||g||13,6|
|Of which sugars||g||27,0|