Colomba albicocca

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...

Colomba cioccolato e arancia

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,...

Colomba frutti di bosco