Apricot colomba

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Handmade artisan dove, whose dough encloses small, tasty drops of apricot jam, while the surface is covered with soft almond icing.
The dough is left to rise for more than 48 hours before being baked and packaged by hand.

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.
SOFT 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.


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 imparts the unmistakable sense of crispness.

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.

Colomba all’albicocca Lievitati



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