Apricot colomba

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Colomba artigianale fatta a mano, la cui pasta racchiude piccole e gustose gocce di marmellata d’albicocca, mentre la superficie è ricoperta di ghiaccia morbida alle mandorle.
L’impasto rimane a lievitare per più di 48 ore prima di essere cotto e confezionato a mano.

Product available during the Easter season.

WEIGHT (g): 880
Store in a cool, dry place. Do not expose to the sun. Avoid sudden changes in temperature.
Product shelf life (shelf life): 70 days.
TENDER WHEAT flour type 0, sugar, fresh category A EGGS, BUTTER (MILK), apricots 10%, hand-picked sweet and bitter ALMONDES, natural yeast, salt, emulsifiers (mono-diglycerides of fatty acids), sucrose, fructose, gelling agent: pectin, acidifier: citric acid, flavorings. May contain traces of DRIED AND SUGAR FRUIT, SOY, SESAME SEEDS, ARACHIDS and SENAPE.
Keep in a warm place for several hours before serving.


The Colomba is the quintessential leavened product of the Easter season, and in keeping with that tradition it is produced only between February and April.

The preparation of this cake requires more than 48 hours of rising and is based on simple and natural ingredients such as flour, eggs, butter, sugar and sourdough. All ingredients are carefully selected by our pastry chefs, maintaining the same Perbellini quality year after year.
Before being baked, each Colomba is hand-covered with an icing, which gives the unmistakable sense of crunchiness.

After it is baked, the product is allowed to rest for several hours, then hand-wrapped by our staff members, completing an entirely artisanal cycle.

Apricot colomba Baked goods


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