The Colomvé has nothing to envy from the traditional colomba. Indeed, thanks to its innovative recipe and the use of high-quality ingredients, it offers a rich and satisfying taste experience, with a fragrance and softness that captivate from the first bite. If we haven't convinced you yet, here are 7 more reasons to choose it: Soft wheat flour type 1 (semi-whole): the wheat used is 100% Italian and grown in a controlled supply chain. Much more digestible than regular wheat. Natural sourdough: compared to chemical yeast, the fermentation process is lactic and not alcoholic, making the dough more easily digestible. Semi-candied fruit: obtained from a cold processing that preserves the organoleptic characteristics of the raw material, with a sugar content of almost 50% less. Bourbon vanilla beans: vanilla from Madagascar with floral notes that delicately recall cocoa. Pizzuta almond from Avola: distinguished by its sweet aroma with some slight bitter hints; the most prized variety from Sicily. No preservatives: vegetable does not always mean healthy. Butter has been replaced not with margarine but with cocoa butter. No animal derivatives: in place of eggs, a mix of legumes called LEGÙ has been used.
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The Colomvé has nothing to envy from the traditional colomba. Indeed, thanks to its innovative recipe and the use of high-quality ingredients, it offers a rich and satisfying taste experience, with a fragrance and softness that captivate from the first bite. If we haven't convinced you yet, here are 7 more reasons to choose it: Soft wheat flour type 1 (semi-whole): the wheat used is 100% Italian and grown in a controlled supply chain. Much more digestible than regular wheat. Natural sourdough: compared to chemical yeast, the fermentation process is lactic and not alcoholic, making the dough more easily digestible. Semi-candied fruit: obtained from a cold processing that preserves the organoleptic characteristics of the raw material, with a sugar content of almost 50% less. Bourbon vanilla beans: vanilla from Madagascar with floral notes that delicately recall cocoa. Pizzuta almond from Avola: distinguished by its sweet aroma with some slight bitter hints; the most prized variety from Sicily. No preservatives: vegetable does not always mean healthy. Butter has been replaced not with margarine but with cocoa butter. No animal derivatives: in place of eggs, a mix of legumes called LEGÙ has been used.
