Colomba Ficodindia, a soft handmade dough with mother yeast with an aromatic taste of prickly pear, melting prickly pear gel buds and Sicilian lemon cubes. Homogeneous cell structure resulting from over 36 hours of leavening. Almond and crunchy crust.
Ingredients: “0” soft wheat flour, butter, sugar, egg yolk, Sicilian black bee honey, orange paste (orange, sugar), glucose syrup, salt.
Icing: sugar, hazelnuts, starch, egg white and vanilla.
Aromas: vanilla bean.
Allergens: wheat flour, butter, eggs, nuts in shell.
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