A sweet spring story.
With the warmth of the first spring days and the blossoming of the first flowers,
the Easter season makes its comeback: the landscape fills with colors and vitality.
It is in this scenario of happiness and perfumes that Colomba Delice is born:
the Easter cake bearing witness to the collaboration between Hausbrandt and Master Pastry Chef Iginio Massari.
Only accurately, skillfully worked fine pastry ingredients like the Madagascar vanilla bean powder,
the perfumed candied orange peels, and the almonds and hazelnuts* of the glaze can release so much fragrance.
To the palate, the dough reveals all its softness, hugging tenderly but firmly the zesty aromas
of candied orange and the slight hints of vanilla.
All perfectly balanced with the crunchiness of the glaze topping.
In the season of colors,
a delicate harmony between fragrances
The vibrant illustration which decorates the packaging
is a richly-nuanced story revealing images of outdoor life
and sweet encounters, enhanced by a coral pink shade.
The new base and lid box is made
from rigid carton board with
color printing and gold foil details.
*Product obtaine exclusevely from “Piedmont hazelnut”