Colomba Mandarin Late from Ciaculli

The Colomba Pasquale Mandarin in the 2-kg Magnum format 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 has a soft, well-waved dough, enriched with fragrant candied Late Ciaculli mandarin*, sultanas and natural Bourbon vanilla from madagascar* (*Slow Food Presidium).

The surface is covered with a fragrant Italian almond glaze and decorated with whole almonds and granulated sugar. The Magnum format is part of a limited production, designed to celebrate great occasions with the sweetness and quality of products Made in Loison.