Colomba

Easter Colomba is a leavened cake, prepared with ingredients very similar to panettone, but with a different shape, that of Colomba, which has always been a symbol of peace.
Each Flamigni Colomba requires careful preparation, three days long.
Thanks to artisan passion and traditional attention to quality, Flamigni thus signs, year after year, an extraordinary line of Colombe, a true collection of goodness, a triumph of varieties for an unsurpassed choice of taste.

Classic Colombe

The exclusive selection of Classic Colombe, a tribute to the tradition and authentic taste of the classic recipe.

Special Colombe

Delight your senses with Colombe Speciali, the perfect combination of bold taste and Italian craftsmanship.

Colombe with cream

Stuffed Colombe are an explosion of flavor and pleasure, a perfect combination of the soft sweetness of Colomba and the rich, creamy heart that makes them irresistible.

"A triumph of variety for an unbeatable taste selection."

Our ingredients

all high quality, strictly natural

Our Mother Yeast strain was born in the 1930s and still remains the sole leavening agent. Today as then, this irreplaceable ingredient imparts unique flavors, long freshness and high digestibility to every panettone.

Mother yeast

The flours, characterized by an excellent strength-to-elasticity ratio, have a high protein content, ideal for long natural leavening.

Flour

It is produced by separating cream from milk by centrifugation, like all high-quality butters, and is characterized by a higher melting point, around 33°. This is why Flamigni's leavened pastries are at their best when consumed warm.

Butter

Vanilla is made from berries from the Mananara reserve in Madagascar (Slow Food® presidium).

Vanilla

Of the eggs, laid in Italian farms, only the yolks are used. Candied fruits come from Calabria: orange peels from thick-skinned Navel oranges grown in Sibari; citrons from Diamante. Both never see sulfur dioxide and are candied by osmosis (twelve days in the tank).

Eggs

L'uvetta viene dalla Turchia o dall'Australia, perché il panettone nasce come dolce delle feste, quindi con gli ingredienti più ricchi, anche a costo di farli arrivare dall'altra parte del mondo. Le versioni non tradizionali di questo dolce lievitato prevedono l'utilizzo di nocciole tonde e gentili delle Langhe per il panettone glassato, cioccolato fondente extra e molte altre varietà di frutta candita e semicandita di altissima qualità.

Raisins

The pastry cream used for the filling is made from fresh eggs from Italian farms, while Flamigni uses only the highest quality pure chocolate for the panettone topping.

Cream or Chocolate

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