• Colomba alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Colomba alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Colomba alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Colomba alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
  • Colomba alla Mandorla a lievitazione naturale - Sciara La terra del pistacchio Bronte
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Almond Colomba with Almond Cream

Almond Colomba with Almond Cream

€29.90
€29.90
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Our Almond Colomba has a soft and fragrant dough, the result of a natural leavening and a purely artisanal processing
.
Far from industrial products, the Almond Colomba Sciara is made exclusively with mother yeast.
Our Almond Colomba is absolutely without preservatives or colorants and that's why it is left to you to fill the Colomba according to your taste with the Almond Cream included in the package.
The icing, then, crowns this sweet creation with the taste of delicious sliced Almonds.
Inside the package you will find the Almond Colomba 750 grams together with a jar of Almond spreadable cream of 190 grams.
A delicious variant of the traditional Easter cake, the Almond Colomba will become an unmissable guest on your table!

Suggestions for use for our Almond Colomba:
To serve the Almond Colomba the ideal thing is to place it on a riser with foot, so as to make it more scenic and easy to cut.
To make the Almond Colomba really irresistible, warm it slightly before serving, you will be won over by the texture and fragrance that will be released!
Cut the Almond Colomba using a long knife with a serrated blade, then move the slices with a cake shovel.
We also recommend that you serve the Almond Colomba on a plate, laying the slice down and sprinkling it with Almond Cream.

Curiosity:
Our Almond Colomba is an all-Sicilian version of the classic Easter cake, but let's discover together something more about the origins of the Colomba.
The origin of the Easter Colomba is linked to many legends, one of these, of the sixth century, tells that during the siege of Pavia King Alboino was offered by an old merchant a cake in the shape of a dove as a sign of peace.
Another legend dates back to the time of Frederick Barbarossa and the League of Lombard Communes, in the 12th century. A commander, observing two doves resting on the Lombard insignia during the battle, decided to infuse his men with the noble spirit of those birds, by having them make dove-shaped breads.

Ingredients Colomba: Wheat flour, butter, fresh egg yolk, sugar, natural yeast, emulsifier: sorbitol, honey, invert sugar, salt, emulsifier: mono and diglycerides of fatty acids, skimmed milk powder, vanilla berries, flavourings.
Coating: white chocolate (sugar, cocoa butter, powdered milk, powdered whey, emulsifier: soy lecithin, vanilla extract), almond nuts 5%.
Cream Ingredients: Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, vanilla extract.
(Allergens present are highlighted in italics).

Net weight: 940 g
Colomba750 g + Cream 190 g

Nutritional characteristics Colomba (average values per 100 g):
Calories 416 Kcal/1739 KJ, Fat 24 g, Saturated fat 10.9 g, Total carbohydrates 42 g, Carbohydrate sugar 20.9 g, Protein 7.8 g, Dietary fibre 1 g, Salt 0.6 g.

Nutritional characteristics Cream (average values per 100 g):
Calories 630 Kcal/2616 KJ, Calories from fat 306 Kcal, Fats 48.6 g, Saturated fats 17 g, Total carbohydrates 40.4 g, Carbohydrate sugars 40 g, Protein 7.7 g, Salt 0.2 g.

Expiry date Colomba: 4 months from date of production.
Store in a cool and dry place.
Once opened consume quickly.
Expiry date Cream: 18 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.


Ingredients

Colomba ingredients: WHEAT flour, BUTTER, fresh EGGS yolk, sugar, natural yeast, emulsifier: sorbitol, honey, invert sugar, salt, emulsifier: mono and diglycerides of fatty acids, skimmed MILK powder, vanilla pods, flavourings.
Coverage: white chocolate (sugar, cocoa butter, MILK powder, MILK whey powder, emulsifier: SOY lecithin, vanilla extract), sliced ​​almond (5%).
Almond Origin: Italy, Sicily.

Cream ingredients: White cream [sugar, oils (sunflower) and non-hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder (MILK), emulsifier (sunflower lecithin), flavoring (vanillin)], ALMOND (35% ).
Almond Origin: Italy, Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Colomba nutritional characteristics (average values ​​per 100 g)*: Calories 416 Kcal/1739 KJ, Fats 24 g, Saturated fats 10.9 g, Total carbohydrates 42 g, Sugars from carbohydrates 20.9 g, Proteins 7.8 g, Fibers food 0.7 g, Salt 0.6 g.

Nutritional characteristics (average values ​​per 100 g)*: Calories 616 Kcal/2562 KJ, Fats 47 g, Saturated fats 9.9 g, Carbohydrates 37 g, Sugars 36 g, Proteins 10.4 g, Salt 0.18 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 expiry date: 2 months from the production date. Keep in a cold and dry place. Once opened, consume quickly.

Expiry date Cream: 18 months from the production date. Keep in a cold and dry place. The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met. Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

To serve the Colomba alla Mandorla, the ideal is to place it on a footed cake stand, so as to make it more spectacular 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 Colomba alla Mandorla using a long knife with a serrated blade, then move the slices with a cake shovel.
We also recommend serving the Colomba alla Mandorla on a plate, laying the slice down and sprinkling it with the Almond Cream.

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