Hazelnut Colomba

During the holidays we bake delicious artisanal leavened. A dough leavened for about 18 hours, born from the passion and love for this craft.

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    Ingredients

    Ingredients

    Wheat flour, toasted hazelnuts Tonda Gentile Trilobata 15%, butter, egg yolk, granulated sugar, hazelnut paste 4%, dark chocolate drops 3%, eggs, natural yeast powder, emulsifiers: mono-and diglycerides of fatty acids, skimmed milk powder, salt, natural vanilla flavors, glazing 10% of the total weight. Glazing: roasted hazelnuts variety Tonda Gentile Trilobata 28%, egg white, sugar, corn starch, natural vanilla flavors.

    Nutrition declaration for 100 gr

    Energy 1652Kj / 394Kcal
    Fat 17g which Saturated fat 4g
    Carbohydrates 51g of which Sugars 20g
    Fiber 3g
    Protein 7,3g
    Sodium 1,2g
    Salt 3g

    NO PRESERVATIVES

    Additional information

    Additional information

    Main ingredients

    Egg, Hazelnut

    Weight/dimension

    1kg Colomba, 500g Colomba, 750g Colomba

    Conservation

    Best consumed within 4 months of production.

    Creator

    “As long as there’s a garden and a cake to get your hands dirty, fairy tales will never end.”

    Fabrizio Giamello

    Fabrizio has started sourcing from farmers and processors in Cravanzana, which is further away than Cortemilia, albeit a few kilometers, as a clear sign of a different project…

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