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A traditional recipe enhances the fragrance of the dough thanks to the fresh Sicilian candied orange and the icing and strictly Sicilian almonds coating. A tin to collect: a special elliptical tin, made by Dolce & Gabbana with majolica motifs inspired by the blue of the Mediterranean, seals the high quality confectionery.
Soft wheat flour, candied orange peel from fresh (17%) (orange peel, glucose-fructose syrup, sugar), butter, almonds glaze (11%) (sugar, fresh barn egg white, rice flour, almond flour (7,7%), starch modified, flavourings), sugar, fresh barn eggs, fresh barn egg yolk, natural yeast (wheat flour, water, yeast), Sicilian almonds (Amygdalus communis L.) (3%), granulated sugar (3%), “vino Marsala PDO”, Sicilian honey, invert sugar syrup, orange paste (orange peel, sugar, glucose-fructose syrup, lemon juice), emulsifier: mono and diglycerides of fatty acids, cocoa butter, powdered skimmed milk, salt, natural vanilla flavouring.May contain traces of other nuts, soy and lupin.
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.