• 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
  • 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
1 10

Naturally leavened almond colomba

Naturally leavened almond colomba

€29.90
€29.90
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Discover our Almond Colomba, simple on the inside and covered with white icing and almond flakes.

Our Almond Colomba has a soft and fragrant dough, the result of natural leavening and purely artisanal processing.
Our Almond Colomba is completely free of preservatives and colorants and this is why we leave you the pleasure of filling the Colomba according to your tastes with the Almond Cream included in the package.
The Sciara Almond Colomba, in fact, is simple inside and without candied fruit , to be enriched as you like thanks to the 190 gram jar of Almond Cream included in the package.
The icing then crowns this sweet creation with the flavour of almond flakes.
Inside the package you will find the 750 gram Almond Colomba together with a 190 gram jar of Almond Spreadable Cream.
Far from industrial products, the Sciara Almond Colomba is made exclusively with mother yeast .
A delicious variation of the traditional Easter cake, the Almond Colomba will bring a delicious touch of Sicily to your table!

If you wish to give our Almond Colomba as a gift, you can choose to add our Shopper to your order.

Net weight: 940 g
Colomba 750 g + Cream 190 g

Ingredients

Colomba: Soft WHEAT flour type "00", sugar, BUTTER powder, emulsifier: E471, skimmed MILK powder, salt, dextrose, WHEY powder, flavourings, WHEAT sourdough starter powder (15%), (enzymes, flour treatment agent: E300), BUTTER (pasteurised cow's MILK cream 98%, lactic ferments), pasteurised EGG yolk, natural flavouring, sorbic acid: FCC, E200, fully hydrogenated vegetable oil (palm oil).
Coating: icing (sugar, total fractionated and hydrogenated vegetable fats (palm kernel), whey powder, whole MILK powder, emulsifier (E492, sunflower lecithin E322, E472c), flavouring), sliced ​​ALMOND 23%.
Almond Origin: Sicily.

Cream: White cream [sugar, non-hydrogenated vegetable oils (sunflower) and fats, skimmed MILK powder (10%), whey powder, emulsifier (sunflower lecithin), flavouring (vanillin)], ALMOND (30%).
Almond Origin: Sicily.

Consumer warnings:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Colomba (average values ​​per 100 g)*: Calories 474 Kcal/1983 KJ, Fat 25 g, Saturated fat 15.5 g, Carbohydrates 52 g, Sugars 17 g, Protein 9.7 g, Salt 0.89 g.

Cream (average values ​​per 100 g)*: Calories 616 Kcal/2562 KJ, Fat 47 g, Saturated fat 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 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: 2 months from the date of production. Keep in a cold and dry place. Once opened, consume quickly.

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

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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