Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Enjoy the authentic gluten- and lactose-free Colomba cake: the Italian Easter dessert made with selected ingredients. Try it now for a healthy and delicious tradition!
Glaze procedure: ~Combine all the ingredients and leave covered in the fridge or in a place that is not too warm
Colomba procedure: ~Mix the soft butter with the honey, the citrus zests, the vanilla and the ampoule.
Dissolve the yeast with warm water and pour in all the flour, slowly add the eggs in a thin stream, the salt and the flavored butter (little by little)
When everything is combined, add the raisins and chocolate chips.
On an oiled work surface and with hands oiled with oil, place the dough and divide it into two.
Shape into balls and make two "sausages" that are placed on top of each other in the mold forming a cross (they must be long enough to reach the edges of the mold)
Put the mold with the dough in a cake carrier whose lid must be sprayed (put a small pot of water to heat and pass the cake carrier lid over it so that condensation forms).
Close and put in the oven (preheated to 25°) with the light on for 2 hours. Glaze and bake for 60 min at 150°.
Turn upside down by skewering it with metal skewers and let it cool. Now it just needs to be enjoyed!
Colomba mold
Covered with a cloth and a food bag so they stay soft
Italia
| Energy (kcal) | 338.07 |
| Carbohydrates (g) | 56.34 |
| of which sugars (g) | 18.45 |
| Fat (g) | 10.21 |
| of which saturates (g) | 4.97 |
| Protein (g) | 8.28 |
| Fibre (g) | 1.23 |
| Salt (g) | 0.16 |
