• Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
  • Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
  • Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
  • Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
  • Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
  • Colomba al Pistacchio e Uovo al Pistacchio - Sciara La terra del pistacchio Bronte
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Pistachio Colomba and Pistachio Egg

Pistachio Colomba and Pistachio Egg

€51.90
€51.90
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For your Easter choose our artisanal Colomba together with the Pistachio Chocolate Egg.

Our Colomba has a soft and fragrant dough, the result of natural leavening and purely artisanal processing.
As a gift in the package you will also find the Pistachio Cream with which to fill the Colomba as you like.
The Sciara artisanal Colomba has a delicious white icing with pistachio grains and a soft and tasty dough.

Our Pistachio Egg has an irresistible taste, the result of the encounter between white chocolate and pure pistachio .
Artisanal Easter egg, like the Colomba, without preservatives or colorants .
The Sciara Easter Egg is made with the finest white chocolate and delicious pure pistachio paste.
Inside the package you will find the 300 gram Pistachio Egg together with a small and delicious surprise signed by Sciara.

Choose the Colomba and Easter Egg Mix and shipping is free throughout Italy !

Dove Weight: 940 g (Dove 750 g + Cream 190 g)
 Egg Weight: 300 g

Ingredients

• Colomba: WHEAT flour, sugar, egg yolk, icing [sugar, vegetable fats (coconut, palm kernel), in variable proportions, whey powder, skimmed MILK powder, emulsifier: SOlA lecithin; flavouring], BUTTER (MILK), non-hydrogenated vegetable fat (palm, water), natural YEAST (WHEAT), emulsifiers: mono- and di-glycerides of fatty acids; skimmed MILK powder, honey, flavourings, salt. PISTACHIO grains (3%).
Pistachio Origin: EU, non-EU.
Cream: White cream [sugar, vegetable oils and fats (sunflower oil, fats: palm, palm kernel), skimmed MILK powder (10%), whey powder, emulsifier (sunflower lecithin), flavouring (vanillin)], PISTACHIO 30%.
Pistachio Origin: EU, non-EU.

• Egg: sugar, cocoa butter, whole MILK powder, emulsifier: SOY lecithin, natural vanilla flavouring, PISTACHIO (10%).
Pistachio Origin: EU, non-EU.

Consumer warnings:
Product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

• Colomba (average values per 100 g*): Calories 383 Kcal/1602 KJ, Fat 20.0 g, Saturated fat 12.9 g, Carbohydrates 43.7 g, Sugars 38.7 g, Proteins 6.3 g, Dietary fibre 1.4 g, Salt 0.4 g.
Pistachio Cream (average values per 100 g)*: Calories 588 Kcal/2451 KJ, Fat 43.22 g, Saturated fat 9.54 g, Total carbohydrates 38.10 g, Sugars from carbohydrates 36.51 g, Fiber 3.24 g, Protein 11.29 g, Salt 0.131 g.

• Pistachio Egg (average values per 100 g)*: Calories 572 Kcal/2383.60 KJ, Fat 38 g, Saturated fat 21 g, Total carbohydrates 51 g, Sugars from carbohydrates 50 g, Protein 7 g, Salt 0.20 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

• Colomba: 2 months from the production date. Store in a cool, dry place. Once opened, consume within a short time.
Pistachio Cream: 18 months from production date. Store in a cool, dry place. The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met. Any oil on the surface does not constitute an alteration of the product, but a natural separation process.

• Pistachio Egg: 3 months from production date. Store in a cool, dry place. Once opened, consume within a short time.

Method of use

To serve the Colomba al Pistachio, the ideal is to place it on a footed cake stand, so as to make it more scenic and easier to cut.
To make the Pistachio Colomba truly irresistible, heat it slightly before serving, you will be conquered by the texture and fragrance that will be released!
Cut the Pistachio Colomba using a long knife with a serrated blade, then move the slices with a cake shovel.
We also recommend serving the Colomba al Pistachio on a plate, laying the slice down and sprinkling it with the Pistachio Cream.

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