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Handcrafted Colomba with Apricot - Pasticceria Angelo Inglima

€25.00

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ARTISAN APRICOT COLOMBA

Very soft Colomba Pasquale, handcrafted by master pastry chefs Angelo and Giovanni Inglima.

It is treated in detail, taking care of it from the beginning using only mother yeast and letting it rise for 36 hours.

In this version you will find succulent candied apricot cubes inside, as well as the classic glazed coating with raw almonds.

Thanks to the use of only the highest quality ingredients, Inglima doves find their strong point in the use of only local products.

Net weight: 1kg

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Artisan Colomba with Apricot - From Inglima Pastry Shop

The great work of the master pastry chefs Angelo and Giovanni begins from the early hours of dawn with the care of the mother yeast, which gives these Colombe a unique taste, thanks also to the use of raw materials from small local producers.

These handcrafted doves, created by the Inglima pastry shop are characterized by the use of very fresh and zero-kilometre ingredients, such as Canicattì wildflower honey or the freshest eggs from the Canicattì countryside.

For the covering, raw almonds are used, always processed by hand in pastry shops, taking care of them, shelling them and, when needed, peeling them with immense care.

The same care that is used for all the ingredients, especially for the sourdough, which is constantly monitored and cared for on a daily basis.

INGREDIENTS: Water, type 0 and type 1 soft wheat flours ground in Italy (EU origin), butter, sugar, category A egg yolk, salt, mother yeast, malt, wildflower honey from Canicattì, Italian orange zest, cubes candied apricot seeds (glucose syrup, sucrose), Madagascar vanilla pods, sunflower lecithin.

COVERING: Raw almonds, sugar, icing sugar, rice flour, cornmeal, cornstarch, egg whites.

May contain nuts. CONTAINS NO PRESERVATIVES

Reference X003015ING

Data sheet

Provincia di produzione: Agrigento
Zona di produzione:: Canicattì
Ingredienti: Water, type 0 and type 1 soft wheat flours ground in Italy (EU origin), butter, sugar, category A egg yolk, salt, mother yeast, malt, wildflower honey from Canicattì, Italian orange zest, cubes candied apricot seeds (glucose syrup, sucrose), Madagascar va

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