Fiasconaro Pesca di Leonforte PGI Candied Fruit & Almond Praline Colomba, 1kg
Experience the fruity flavour of Fiasconaro’s Pesca di Leonforte PGI colomba. This stunning Italian Easter cake is enriched with candied fruit and almond praline.
The late peaches of Leonforte have firm, yellow flesh. They are prized for their aroma and sweet, caramelised flavour. The peaches are grown in the Sicilian sunshine and harvested in September and October.
Fiasconaro uses a slow leavening process to create a light, airy dough. The candied fruit infuses the cake with the taste of sweet, ripe peaches. Almond sticks add nutty crunch to the thin layer of icing that covers the cake.
Colomba are traditional Italian Easter cakes. They are shaped like doves to symbolise peace and renewal. Fiasconaro’s colomba are made and wrapped by hand and comes with a gift bag - ideal for gifting.
Enjoy your colomba sliced, toasted or topped with whipped cream. You can serve it after Easter lunch with coffee or a glass of prosecco.
Store in a cool, dry place.
About Fiasconcaro
Fiasconaro was founded in Castelbuono, Sicily in 1953 by Mario Fiasconaro. Mario started out as an ice-cream maker and pastry chef, and his first great masterpieces were mountains of profiteroles. His three sons, Fausto, Nicola and Martino, began learning the art of pastry when they were children. Today, the three brothers still lead the company. Nicola is the production manager and an award-winning pastry chef. You’ll taste his expertise in every bite of Fiasconaro’s luxurious panettones and torrone.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Soft wheat flour, candied peaches “Pesca di Leonforte PGI” 20% (peach, glucose‐fructose syrup, sucrose), butter (milk), sugar, fresh eggs 9%, almond sticks 7%, fresh egg yolk 4,5%, natural yeast (soft wheat flour, yeast), almond praline paste (almonds 60%, sugar, sunflower oil, emulsifier: soy lecithin), peach granulate 2% (peach puree 35,5%, apple puree, fructose syrup, sugar, rice flour, cocoa butter, gelling agent: pectin, natural flavouring, citric acid, citrus fibre), Sicilian honey, invert sugar syrup, emulsifier: mono‐and diglycerides of fatty acids; fresh egg white 1%, cocoa butter, skimmed milk powder, salt, flavourings, vanilla.
Allergy advice: For allergens see ingredients listed in bold. May contain other nuts, peanuts, lupin, mustard and sesame seeds..
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Fiasconaro Pesca di Leonforte PGI Candied Fruit & Almond Praline Colomba, 1kg
Fiasconaro Pesca di Leonforte PGI Candied Fruit & Almond Praline Colomba, 1kg
Experience the fruity flavour of Fiasconaro’s Pesca di Leonforte PGI colomba. This stunning Italian Easter cake is enriched with candied fruit and almond praline.
The late peaches of Leonforte have firm, yellow flesh. They are prized for their aroma and sweet, caramelised flavour. The peaches are grown in the Sicilian sunshine and harvested in September and October.
Fiasconaro uses a slow leavening process to create a light, airy dough. The candied fruit infuses the cake with the taste of sweet, ripe peaches. Almond sticks add nutty crunch to the thin layer of icing that covers the cake.
Colomba are traditional Italian Easter cakes. They are shaped like doves to symbolise peace and renewal. Fiasconaro’s colomba are made and wrapped by hand and comes with a gift bag - ideal for gifting.
Enjoy your colomba sliced, toasted or topped with whipped cream. You can serve it after Easter lunch with coffee or a glass of prosecco.
Store in a cool, dry place.
About Fiasconcaro
Fiasconaro was founded in Castelbuono, Sicily in 1953 by Mario Fiasconaro. Mario started out as an ice-cream maker and pastry chef, and his first great masterpieces were mountains of profiteroles. His three sons, Fausto, Nicola and Martino, began learning the art of pastry when they were children. Today, the three brothers still lead the company. Nicola is the production manager and an award-winning pastry chef. You’ll taste his expertise in every bite of Fiasconaro’s luxurious panettones and torrone.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Soft wheat flour, candied peaches “Pesca di Leonforte PGI” 20% (peach, glucose‐fructose syrup, sucrose), butter (milk), sugar, fresh eggs 9%, almond sticks 7%, fresh egg yolk 4,5%, natural yeast (soft wheat flour, yeast), almond praline paste (almonds 60%, sugar, sunflower oil, emulsifier: soy lecithin), peach granulate 2% (peach puree 35,5%, apple puree, fructose syrup, sugar, rice flour, cocoa butter, gelling agent: pectin, natural flavouring, citric acid, citrus fibre), Sicilian honey, invert sugar syrup, emulsifier: mono‐and diglycerides of fatty acids; fresh egg white 1%, cocoa butter, skimmed milk powder, salt, flavourings, vanilla.
Allergy advice: For allergens see ingredients listed in bold. May contain other nuts, peanuts, lupin, mustard and sesame seeds..
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience the fruity flavour of Fiasconaro’s Pesca di Leonforte PGI colomba. This stunning Italian Easter cake is enriched with candied fruit and almond praline.
The late peaches of Leonforte have firm, yellow flesh. They are prized for their aroma and sweet, caramelised flavour. The peaches are grown in the Sicilian sunshine and harvested in September and October.
Fiasconaro uses a slow leavening process to create a light, airy dough. The candied fruit infuses the cake with the taste of sweet, ripe peaches. Almond sticks add nutty crunch to the thin layer of icing that covers the cake.
Colomba are traditional Italian Easter cakes. They are shaped like doves to symbolise peace and renewal. Fiasconaro’s colomba are made and wrapped by hand and comes with a gift bag - ideal for gifting.
Enjoy your colomba sliced, toasted or topped with whipped cream. You can serve it after Easter lunch with coffee or a glass of prosecco.
Store in a cool, dry place.
About Fiasconcaro
Fiasconaro was founded in Castelbuono, Sicily in 1953 by Mario Fiasconaro. Mario started out as an ice-cream maker and pastry chef, and his first great masterpieces were mountains of profiteroles. His three sons, Fausto, Nicola and Martino, began learning the art of pastry when they were children. Today, the three brothers still lead the company. Nicola is the production manager and an award-winning pastry chef. You’ll taste his expertise in every bite of Fiasconaro’s luxurious panettones and torrone.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Soft wheat flour, candied peaches “Pesca di Leonforte PGI” 20% (peach, glucose‐fructose syrup, sucrose), butter (milk), sugar, fresh eggs 9%, almond sticks 7%, fresh egg yolk 4,5%, natural yeast (soft wheat flour, yeast), almond praline paste (almonds 60%, sugar, sunflower oil, emulsifier: soy lecithin), peach granulate 2% (peach puree 35,5%, apple puree, fructose syrup, sugar, rice flour, cocoa butter, gelling agent: pectin, natural flavouring, citric acid, citrus fibre), Sicilian honey, invert sugar syrup, emulsifier: mono‐and diglycerides of fatty acids; fresh egg white 1%, cocoa butter, skimmed milk powder, salt, flavourings, vanilla.
Allergy advice: For allergens see ingredients listed in bold. May contain other nuts, peanuts, lupin, mustard and sesame seeds..
