Colomba Easter cake in its original recipe, with candied orange and cedar. A soft dough, rich in egg yolks and slowly leavened. To cover, a Tonda Gentile Trilobata hazelnut frosting enriched with sugar grain and whole almonds. 

Colomba Easter cake with a soft and delicate dough, with an irresistible Gianduja cream filling, enclosed in an elegant gift box with golden string.

The hand-wrapped Colomba, proposed in the Paradiso recipe with orange paste in the dough and a little bag of cocoa powder to make it even more delicious.

The Colomba which combines deliciousness and freshness, with extra dark chocolate drops and raspberry. In elegant hand-wrapped packaging.