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Colomba (Easter dove cake) with fresh candied orange topped with icing and almonds, hand-wrapped.
Soft wheat flour, candied orange peel from fresh (17%) (orange peels, sugar, lemon juice concentrate), glaze (12%) (sugar, fresh egg white, rice flour, flour apricot seeds, starch modified, flavourings), butter, sugar, fresh eggs, fresh egg yolk, natural yeast (contains wheat flour), granulated sugar (3%), Sicilian almonds (Amygdalus communis L.)(2%), “vino Marsala PDO”, Sicilian honey, inverted sugar, orange purée, emulsifier: mono and diglycerides of fatty acids, cocoa butter, powdered skimmed milk, salt, natural vanilla flavouring. May contain traces of other nuts and soya.
Whenever you feel like having a piece!
Delicious on its own, colomba is often served with fresh berries, drizzled in dark chocolate, slathered in sweet spreads, or paired with whipped cream. Italians will enjoy a slice with coffee for breakfast or an afternoon pick-me-up!
That of the Fiasconaro family is a story that begins in the 1950s in Castelbuono, a small town in the Madonie Park in Sicily, and remains in Castelbuono. It's there that the brothers Fausto, Martino and Nicola have chosen to keep the headquarters - the mind and heart - of this exciting adventure of the Sicilian High Pastry.Their story starts in 1953 with Mario Fiasconaro, who over time from a small ice cream parlour in the main square of the town built a thriving business in the field of pastry and catering.
The three brothers Fausto, Martino and Nicola, little more than children, were helping out in their free time, and they began to learn the business. In the nineties, with the generational change transformed the Fiasconaro brand into a reality known outside the borders of the island.The turning point comes from an intuition of Nicola, a talented master pastry chef, who chooses to interpret the most traditional dessert of Northern Italy, Panettone, in a Mediterranean key: a great success that changes the destiny of the company, which has not stopped since then. to grow. But who was able to remain herself.
Today, the Fiasconaro brothers are at the head of the company that bears their name: Fausto is the showroom manager, Martino is the head of the administration, Nicola is the award-winning first pastry chef and has received the title of Honorary Citizen from the Municipal Administration of Avola for the role played in recent years as ambassador of Sicilian sweet excellences in the world.And precisely in the light of his commitment in the social and economic fabric, the President of the Republic Sergio Mattarella has appointed him among the twenty-five Cavalieri del Lavoro for 2020. An unexpected appointment, but above all an honor, which takes on a profound meaning: not a simple recognition, but an honor that encompasses an entire story. The story of a family. Of a father, Mario Fiasconaro, and three brothers: Nicola, Fausto and Martino Fiasconaro.