In this tasty recipe, the glazed dove, with the mixture of flour and butter of first choice with fresh free-range eggs, is flavored with sultana raisin, candied orange peel and cedar, cocoa butter, Madagascar vanilla berries and covered with hazelnuts and whole almonds.

Cod. C70 1000 g – 6 pz x crt

Sometimes it is nice to explore something different at the table, some unusual combination able to surprise also the most rigorous traditionalists. This Colomba topped with the hazelnuts, is filled and harmonises candied apricot and cedar, dehydrated papaya pulp and pineapple.

Cod. C71 1000 g – 6 pz x crt

As far as the processing of this delicate pastry is concerned, selected products such as flours, a first-choice butter and fresh barn eggs are used only. It is candid fruit-free, but it is enriched with the aromatic sweetness of the sultana raisin, cocoa butter and vanilla berries from Madagascar and covered with the unique glaze of hazelnuts.

Cod. C72 1000 g – 6 pz x crt

In this tasty recipe, Bonifanti, offers a Colomba, with hazelnuts and chocolate. A perfect combination which has an impact on the history of Piedmont delicacies. Outside: a crisp glaze of hazelnuts enriched with almonds. Inside: delicious dark chocolate chips, the dough, the cocoa butter and the vanilla berries from Madagascar that fall in with the selected flours, the first-choice butter and the fresh barn eggs.

Cod. C73 1000 g – 6 pz x crt

Cake case in the “mignon” version that contains the 130 gram Colombina; to be able to taste the goodness at any time of the day.

Cod. L51 130 g – 18 pz x crt

The pretty crocheted cotton bag and the box in Scottish fantasy closed by a satin bow contain the Colombina of 130 grams.

Cod. L52 130 g – 18 pz x crt