The Apricot of Vesuvius is harvested on the slopes of the Campania volcano and with its sweet taste and intense aroma it gives the Colomba dough an enveloping and unmistakable flavour, thus paying homage to Campania and its fruits

How to enjoy it...
We suggest serving this dessert at around 28°, the heat will make the aromas more intense and the delicate softness even more pleasant.

Keep in a cold and dry place.

Data sheet
Ingredients: type “0” wheat flour, “Vesuvius” apricots (29%), egg yolk, butter (milk fat mass 82%), sugar, natural yeast (from wheat), natural candied orange paste ( orange peels 49%, glucose-fructose syrup, sucrose), natural candied lemon paste (lemon peels 49%, glucose-fructose syrup, sucrose), salt, acacia honey,

barley malt, Bourbon vanilla from Madagascar.

Allergen identification

• GLUTEN

• EGG

• MILK AND DERIVATIVES

Average nutritional values

per 100g of product

Energy Value Kcal 454 Kj 1899

Protein 7.8 g

Carbohydrates 60.8 g

of which: sugars 41.2 g

Total fat 20.0 g

of which: saturated fatty acids 11.6 g

Other parameters not necessarily on the label

useful for calculating the energy value

Salt 0.3 g

4.0 g fibre

Product durability
Our leavened products are produced in a totally artisanal way and do not contain preservatives. We suggest you store them in a cool, dry place and consume them within approximately 50 days to best savor their fragrance.

Ingredients and Nutritional Values visible in the product photos.

It may happen that some information may vary for reasons beyond our control and therefore there may be differences between the data on the site and that on the products delivered. We invite our customers to always check the information on the product label before consuming it.

For more information regarding product labels, please contact our Customer Service.