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The Colomba with Sicilian Almonds is an artisanal Easter baked cake, with fresh candied orange, an exquisite glaze and Sicilian almonds, perfect for lovers of these flavors.
The Maglio Croccantino Easter Egg is produced with 62% Criollo dark chocolate and toasted almonds glazed with honey as per the Salento tradition.
The Filippi Colomba without candied fruit is the typical Easter dessert produced with high quality raw materials such as "Prima Bari" almonds or eggs only from free-range hens. And then the wisdom of the Filippi family who manages to create high-quality leavened products to make family moments unique. For those who don't like candied fruit but can't give up Colomba Filippi.
Iginio Massari's Colomba is a dessert capable of enhancing more than others the link with its ancient history, which takes up and renews ancestral rituals. In the interpretation of the Master of Italian Pastry Chefs, we can taste the new version of excellence in a limited edition with pistachio.
The Filippi Colomba with black cherry is a delicious version of the typical Easter cake enriched with candied black cherries which give a "spring" taste with hints of morello cherry, all enriched by the crunchy icing with almonds.
Maglio Orange Fillets, produced with Washington variety oranges covered in high quality dark chocolate. Great pleasure derives from the intense flavor of the orange with the dark chocolate. Maglio stands out in the panorama of Italian chocolatiers for the careful selection of the best cocoa beans already on the plantation.
The Colomba with Sicilian Almonds is an artisanal Easter baked cake, with fresh candied orange, an exquisite glaze and Sicilian almonds, perfect for lovers of these flavors.
The colomba, the most typical and famous Easter dessert. The pastry is soft and well honeycombed enriched with candied Sicilian orange peel. The surface is covered with icing decorated with granulated sugar and almonds. The classic Colombina is made more interesting by the Plush that encloses it, perfect for the little ones.
The colomba, the most typical and famous Easter dessert. The pastry is soft and well honeycombed enriched with candied Sicilian orange peel. The surface is covered with icing decorated with granulated sugar and almonds. The classic Colombina is made more interesting by the Plush that encloses it, perfect for the little ones.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production. Toscano is a blend of cocoa with a strong flavour, obtained from the union of three genetic qualities of cocoa from Madagascar. Ghana, Ecuador and Venezuela. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Toscano which in this case is offered in the Black and Milk version. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Tuscan which in this case is offered with air-roasted Piedmont PGI hazelnuts. The Egg contains 6 pralines.
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