An irresistible rain of chocolate drops and soft brownie enriches the soft dough prepared with flour, natural yeast, butter and fresh egg yolk. A particularly intriguing version of Colomba designed to conquer all “chocolate lovers”.
An unusual combination enriches the traditional dough prepared with flour, natural yeast, butter and fresh egg yolk: drops of white chocolate and salted caramel flakes give this Colomba an intriguing sweet-salty taste.
The traditional Colomba’s recipe, prepared with flour, natural yeast, butter and fresh egg yolk, is enriched with persuasive cubes of candied peach and a delicious almond glaze and amaretto grains.
The soft mixture of the classic recipe, made with flour, natural yeast, butter and fresh egg yolk, is enriched with a delicious filling of pistachio cream. The rich dark chocolate and pistachio glaze makes this Colomba a masterpiece of sweetness.
For all gourmets, a delicious version of Colomba: the classic dough is enriched with a concentrated puree of berries (blackcurrant, raspberry, blackberries and wild strawberries) and a crunchy cover with almond grains.
The classic version of the Easter cake. Soft, with an intense flavour and rich in candied fruit, in line with the ancient traditional recipe.
We dedicate this version to the sweet tooth, the classic dough is enriched with candied pears and sublime drops of dark chocolate. Decorated with a classic glaze and covered with whole hazelnuts.
Dedicated to those who love refined and particular flavors, a Colomba that combines the fresh and intense taste of lemon with a nut-rich glaze.
Colomba with 60% dark chocolate Grand Cru Vidamà, originally from the province of Oulaidon in Ivory Coast and a delicious glaze with the same dark chocolate. The cocoa fermented for 6 days on banana leaves. The exchange of pollens with wild plants of orange, mango, wild coffee and cardamom near the cultivations of the cocoa gives the particular fragrance to the dark chocolate Grand Cru Vidamà.
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