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Maina La Gran Pandorella Colomba Senca Canditi, 900g
Maina La Gran Pandorella Colomba Senca Canditi, 900g
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
- Net Weight: 900g - 31.74 oz
Maina La Gran Pandorella Colomba Senca Canditi, 900g
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
- Net Weight: 900g - 31.74 oz
$22.99
Maina La Gran Pandorella Colomba Senca Canditi, 900g—
$22.99
Description
Maina La Gran Pandorella Colomba Senca Canditi, 900g
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
The classical Colomba cake from Verona: naturally leavened Pandoro dough, without candied fruit.
Soft and golden, it leavens for more than 2 days with only pure Mother Yeast and is enriched with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts.
And you provide the final touch: before serving, sprinkle with the icing sugar included in the packing.
- Net Weight: 900g - 31.74 oz
