Handcrafted Colombe

TRADITIONAL COLOMBA

The traditional Colomba we make at Angelo Inglima Pastry Shop is our take on an Italian classic. The traditional Colomba dough rises for 36 hours and is made with the most fresh locally sourced ingredients such as orange blossom honey from Canicattì and cubed semi-candied oranges. On the surface, our Colomba is covered in our bittersweet almond glaze,...

PISTACHIO COLOMBA

The Pistachio Colomba from Angelo Inglima Pastry Shop is one of a kind: both dough and glaze are made from pistachio of the utmost quality. Not enough pistachio for your liking? Rest assured, as it comes with our 35% pistachio spreadable cream for the ultimate pistachio sensory experience! All flavours of Colomba from Angelo Inglima Pastry Shop can boast...

MODICA CHOCOLATE COLOMBA

The chocolate Colomba from Angelo Inglima Pastry Shop rises for 36 hours and is made with the most fresh locally sourced ingredients such as orange blossom honey from Canicattì and the category A eggs, the main protagonist being the IGP Modica chocolate 60%. Made for chocolate lovers as an alternative to our traditional Colomba, its freshness is ensured...

PISTACHIO AND ALMOND COLOMBA

The pistachio and almond Colomba dough rises for 36 hours and is made with the most fresh locally sourced ingredients, in this case we use the finest pistachios and almonds from Sicily. We include our delicious 30% almond spreadable cream to elevate your experience, and we ensure freshness with a purposeful lack of preservatives.

Colomba albicocca

Colomba caffè

Colomba frutti di bosco

PISTACHIO AND SOUR CHERRY...

The pistachio and sour cherry Colomba dough rises for 36 hours and is made with the most fresh locally sourced ingredients, and its uniqueness lies in the combination of the savoury nuttiness of pistachios and the sweet sour taste of cherries. Orange blossom honey from Canicattì, Madagascan vanilla, semi-candied sour cherries and Sicilian pistachios. What...

Colomba cioccolato e arancia

OVO SPRING

LEAVENED GIANDUIA CHOCOLATE CAKE WITH HAZELNUTS FROM MOUNT ETNA     Angelo Inglima Pastry Shop brings you a new treat for your Easter holiday: OVO SPRING, a leavened Gianduia Chocolate cake. A true delicacy made special by the use of fine hazelnuts from Mount Etna, with locally sourced ingredients such as wildflower honey from Canicattì and category A...