If Vesuvius had a taste, it would undoubtedly be the one in Francesco Sposito’s colomba vesuviana. A concentrate of aromas and taste capable of transporting those who taste it directly to the slopes of the famous Campania volcano. It is here that, thanks to the volcanic nature of the soil, rich in minerals, unique products are born, celebrated all over the world. Proof of this is the crisommola/pellecchiella, that is the apricot, which has always been present on the slopes of Vesuvius, the non plus ultra of goodness. What makes the colomba gourmet exellent are precisely those pieces of apricot that fill the incomparable dough. Flavours and aromas of a land that always knows how to give great emotions like the one you feel at the first bite: soft dough, creamy texture, intense flavour. It must be said: Francesco Sposito’s audacity and skills are like a volcano on whose crater the grass of hesitation never grows. But art calls art, and so, in true Fellini style, another great work of art, that of the internationally renowned artist Vanni Cuoghi, who has created a refined and elegant package for Taverna Estia.
Organic soft wheat flour type ‘0′, raw sugar, artisanal candied orange peel, butter from Normandy, mother yeast, earth-farmed egg yolk, organic acacia honey, Madagascar vanilla, natural flavourings, water, barley malt, sea salt, cinnamon, dried fruit (organic almonds, Avella hazelnuts), artisanal candied Pellecchielle del Vesuvio apricots.
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||11,6|
|Of which sugars||g||31,0|