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The 2-kg Colomba Magnum is a soft dough cake obtained by natural fermentation from mother yeast and is the result of 72 hours of patient artisan processing. The Colomba Magnum Peach and Hazelnut has a soft, well-veined dough enriched with semi-candied Italian peaches with a sugary, delicate flavour. The surface is covered with an icing rich in crunchy italian hazelnuts and grains of sugar.
The Magnum format is part of a limited production, designed to celebrate special occasions with the sweetness and quality of Loison products.