This festive Easter holiday, the collaboration between Hausbrandt and Master Pastry Chef Iginio Massari continues once again, resulting in a delicious Colomba Delice cake that offers an opportunity to rediscover the exquisite tradition of this dessert.
Only high-quality, skilfully-processed ingredients could create such a fluffy, fragrant cake enhanced with the citrus flavour of candied orange peel and powdered Madagascar vanilla beans, and embellished with hard icing made with hazelnuts (product obtaine exclusevely from “Piedmont hazelnut”) and toasted almonds.
This year, the fragrant deliciousness of the traditional dessert is packaged in an exquisite box decorated with two paintings by Martino Zanetti, producing a delightful meeting of the art of pastry-making and the art of Zanetti’s Colours.
Shades of Easter bloom like points of colour on the top, announcing the arrival of spring. The first glimpse is brightened with yellow, the colour of the flowers that anticipate the new season, and followed by captivating vivid pink and soft blue.
All around the eye takes in flows of strong pink and bright yellow, alternating with gentle shades of blue, pink and green in a delicate decoration that covers the entire package.
Immerse yourself in the harmony of colours, the extraordinary flavours and the
enchanting goodness of COLOMBA DELICE and experience a delight for the senses.