la BRIA Colomba
Typical of the Easter tradition this naturally self-raising flour cake is produced by our firm in many tasty flavours.
The traditional Colomba with chopped orange peel in the mixture and icing sugar and almonds on the outside represents the tradition. On the other hand, from our experience with the Panbriacone comes what we call BRIAcolomba.
Soft wheat flour "o",sugar, butter, fresh egg yolk, pure dark chocolate drops (BRIAcolmba rum, BRIAcolmba pera), candied fruits (BRIAcolmba zagara, BRIAcolmba pesca, BRIAcolmba pera, BRIAcolmba bosco), white chocolate drops(BRIAcolmba bianca, Briacolomba zagara Briacolomba moka), natural yeast, salt.
Inside liquid 20%: alcoholic syrop 12-15 %vol.
BRIAcolomba bosco with candied wood fruits and soaked with alcoholic wood fruits syrup.
With plain chocolate drops and half-candied pear pieces and
soaked with Williams pears liquor.