The sweet symbol of Italian Easter is the Colomba. First created in 1900, nowadays master pastry chefs have created countless variations to satisfy any food-lover. The classic one has a soft paste, according to the original recipe, and it is covered by a sugar and almond icing topped with raw sugar and crushed almonds; the meticulousness in the execution of this all times favourite has allowed Alfonso Pepe to gain the first place in Italy for the best Colomba according to Gambero Rosso.
: flour, butter, orange peel (orange peel, glucose syrup, sugar), sugar, egg yolk, natural yeast, pasta orange (orange peel, glucose syrup, sugar), almonds, honey, butter cocoa, salt, vanilla beans from Madagascar.
: sugar, almonds, egg white, flour, semolina, cocoa, decorated with granulated sugar and almonds.