Italian colomba (Italian Easter cake), without the dried candies, plain with icing sugar

Great for Easter time

The original recipe, no marshmallows and with 40% more raisins than the classic Grand Galup To cover the famous handmade glaze the Piedmont hazelnuts, enriched with whole almonds, toasted and granulated sugar.

For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a Agrumello syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.