Colomba orange

Online Price

32,00€

Esaurito

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Colomba all''arancia pays homage to tradition, with a fluffy dough leavened for more than 48 hours, embellished with sweet orange candied fruit.

The combination of the elegant citrus fragrance with the crispness of the almond icing on the surface provides a unique experience for the palate.

Product available during the Easter season.

WEIGHT (g): 880

SHELF LIFE

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, BUTTER (MILK), fresh category A EGGS, candied orange cubes 10%, hand-picked sweet and bitter ALMONDS, natural yeast, salt, emulsifiers (mono-diglycerides of fatty acids), cornmeal, salt, flavorings. May contain traces of DRIED AND SUGAR FRUITS, SOY, SESAME SEEDS, ARACHIDS and SENAPE.

NUTRITIONAL TABLE

Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 373 kcal - 1562 kj
Fat / Fat 17 g
of which saturated fatty acids / of which saturates 10 g
Carbohydrates / Carbohydrate 50 g
of which sugars / of which sugars 26 g
Protein / Protein 6 g
Fiber / Fiber 1 g
Salt / Salt 0.4 g

SERVICE

Keep in a warm place for several hours before serving.

MORE DETAILS

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.

BEHIND THE SCENES

ACCOMPANYING IDEAS

Vanilla velvety cream

Ingredients:

180 g fresh whole milk
180 g cream
90 g yolks
45 g sugar
1 bourbon vanilla pod

Procedure:

Bring the cream to a boil with the milk, and in another pot combine the egg yolks with the sugar, stirring them together without creating air bubbles.
Pour the boiling milk and cream into the saucepan with yolks and sugar at several times so as to avoid heat shock.
Return the mixture to low heat, letting it thicken until it reaches 82°-83°C then mix it with an immersion blender to a velvety consistency.
Allow to cool and serve.