Especially for Easter, this traditional Italian dove-shaped cake is flavoured with Sicilian lemon paste and essence (no candied fruit) and is topped with a sugar glaze icing and pine nuts. The wonderful fragrance of the colombina is enhanced during the natural leavening of the mother dough, a process that can take up to three days.
The colombina comes presented in a lovely pale yellow gable-top box.
The story of the Fiasconaro began in 1953, when a father and his son managed a small artisan workshop in the village of Castelbuono, in the heart of the Madonie area of Sicily. Today, the third generation Fiasconaro brothers are considered pioneers in the artisan confectionery sector. Their panettone are instantly recognisable due to their natural leavening - a very slow fermentation process which lasts as much as 36 hours. Fiasconaro also produce traditional, artisan Sicilian nougat with Manna, an ancient natural sweetener. Fiasconaro’s love for the flavours of Sicily, respect for the land and unstoppable faith in tradition, has meant they have never been tempted to the lure of industrial production on a large scale, and remain a true artisan producer.
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