Colomba Amarena, with Candied Morello Cherries and Icing, from Filippi 750g

AVAILABLE NOW!!

This top quality colomba is handmade by a small, well-established family company near Vicenza who use no artificial flavourings.

Filippi is a B Corp, meaning that it voluntarily meets the most rigorous standards of social and environmental performance, accountability and transparency. It goes beyond profit orientation to create a positive environment for its employees and applying unending consideration to its community and the environment. Only Forest Stewardship Council certified packaging is used.

The looks, taste and all-round quality of Filippi’s colomba makes this superb example almost impossible to beat.

Colomba pasquale or colomba di Pasqua (“Easter Dove”) is an Italian traditional Easter Bread, the counterpart of the two well known Italian Christmas desserts, Panetonne and Pandoro.

The dough for the Classic Colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped withpearl sugar and almonds before being baked.

£22.95

1 in stock

Product Description

Description

This top quality colomba is handmade by a small, well-established family company near Vicenza who use no artificial flavourings.

Filippi is a B Corp, meaning that it voluntarily meets the most rigorous standards of social and environmental performance, accountability and transparency. It goes beyond profit orientation to create a positive environment for its employees and applying unending consideration to its community and the environment. Only Forest Stewardship Council certified packaging is used.

The looks, taste and all-round quality of Filippi’s colomba makes this superb example almost impossible to beat.

Colomba pasquale or colomba di Pasqua (“Easter Dove”) is an Italian traditional Easter Bread, the counterpart of the two well known Italian Christmas desserts, Panetonne and Pandoro.

The dough for the Classic Colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped withpearl sugar and almonds before being baked.

 

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