The air smells of spring and the soft dough of Colomba Delice
envelops Easter in a pleasant embrace,
between delicate shades of cornflower blue
and the liveliness of coral pink.
The colomba, a traditional Easter cake with a simple dough,
is the result of a long and slow processing.
Hausbrandt’s Colomba Delice is a naturally leavened cake enriched,
as usual, with candied orange peel and a crunchy almond and hazelnut* icing.
Madagascar vanilla bean powder gives it a delicate, sweet scent.
At first taste, the dough reveals all its fragrance and softness,
made even more pleasant by the combination with the crunchiness of the icing.
envelops Easter in a pleasant embrace,
between delicate shades of cornflower blue
and the liveliness of coral pink.
The colomba, a traditional Easter cake with a simple dough,
is the result of a long and slow processing.
Hausbrandt’s Colomba Delice is a naturally leavened cake enriched,
as usual, with candied orange peel and a crunchy almond and hazelnut* icing.
Madagascar vanilla bean powder gives it a delicate, sweet scent.
At first taste, the dough reveals all its fragrance and softness,
made even more pleasant by the combination with the crunchiness of the icing.
Delicate violet and blue hues embrace the energy of the coral pink nuance:
thus, Colomba Delice becomes a carefree gift and a sincere wish.
COLOMBA DELICE
Its box is made from rigid carton board, with color printing and gold foil stamped details. From the choice of materials to aesthetics and finishes, everything contributes to an exclusive packaging which preserves the product and its fragrance.
*Product obtaine exclusevely from “Piedmont hazelnut”
An exclusive recipe by
Master Pastry Chef
IGINIO MASSARI
