COLOMBA ALBICOCCA E CIOCCOLATO

The legend about the origins of Easter cake Colomba tells that in the 6th century, while besieging Pavia, the Lombard king Alboin received a dove-shaped cake as a sign of peace. Today, this tradition is renewed with a delicious variation: the Apricot andChocolate Colomba. The soft dough, obtained through a 72-hours-long processing, includes only excellent ingredients: vanilla Bourbon infusion from Madagascar, Millefiori honey, and tender candied apricots, enriched with milk chocolate drops. The crunchy and fragrant glaze is made with chocolate drops and sugar, creating a perfect balance of sweetness and intensity.