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The secret to the high quality of the Colomba (Italian Easter cake) from Flamigni is the natural fermentation process of the dough.
For the preparation of this Italian Easter cake leaven is used which had been fed every day for 75 years.
The dough is thoroughly kneaded with flour, butter, sugar, egg yolks and yeast. By choosing the natural ingredients, a special airy and tasty dough can be obtained.
For this reason, one can find the Colomba of Flamigni around the world - it's just popular everywhere.