Is called “Colomba” this easter leavened cake, similar in texture to his more famous brother Panettone. The reason of the name is, of course, the dove shape, rich of Christian symbols.
15 hours of leaven, a lot of patience and midnight wake up are the main ingredients of this traditional easter cake.
Our primium ingredients: the few, the best
The highest quality ingredients: so much goodness, without an ounce of badness.
In 2014, when they were just thirty years old, Giovanna and Paolo opened a bakery for gluten-free baked goods.
In their kitchen, close to Verona Italy, they create and package cookies and savory snacks in their exclusively gluten free ovens with the mission of bringing flavour, elegance and variety to the Free From food world.
Made in Verona
Clearly: tenacity is their strongest quality. But it is not the only one. Their professionalism is their foundation.
La Cucina Italiana
They make their debut with an artisan line of cookies and savory snacks without eggs, without milk, and yet, thanks to the selection of organic flours, rich in taste
Corriere della sera
A faboulous snap and crisp in the mouth. We enjoyed them and found them moreish.
Great Taste 2018
Definitely a MUST. The profiteroles were like nothing I’d never dreamt of.
Yum. Gluten Free
[…] a place that is filled with love, care for each detail you happen to spot around, artisanal savoir-faire in the making and baking ad of course, tons of delicious gluten free foods all around.
Baci di dama
A rustic looking mini cracker, a pleasant light truffle aroma not overpowering but distinctive. Lovely crunch. We thoroughly enjoyed these.