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Scarpato Colomba Ricotta e Agrumi 1 kg

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47.90
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La colomba al Ricotta e Agrumi di Scarpato è un delizioso e soffice dolce prodotto rigorosamente artigianale, profumatissimo e realizzato esclusivamente a lievitazione naturale, con agrumi canditi e una deliziosa farcitura Latte-Ricotta. Confezione: 1 colomba da 1 kgIngredienti: farcitura LATTE-RICOTTA 18%, (sciroppo di glucosio, RICOTTA 21,3%(Siero di LATTE vaccino, sale, acido citrico), zucchero, LATTE parzialmente scremato16%, acqua, addensanti: pectina e alginato di sodio, LATTE scremato in polvere 3%, BURRO, alcool, conservante: potassio sorbato, rum.), farina di FRUMENTO, agrumi canditi 12%, (scorze d’arancia, di cedro e di limone, sciroppo di glucosio-fruttosio, zucchero, acidificante: acido citrico), Glassa [zucchero, albume d’UOVO, zucchero a velo (zucchero, amido di mais), olio di semi di girasole, farine precotte di riso e di FRUMENTO integrale, farina di MANDORLE, farina di mais, conservante: potassio sorbato], UOVA fresche, lievito naturale (farina di FRUMENTO, acqua), BURRO, zucchero, zucchero in granella, pasta mandarino di Sicilia 3%, (Mandarini tardivi di Ciaculli, zucchero, sciroppo di glucosio, succo di limone), tuorlo d’UOVO fresco, emulsionanti: mono- e digliceridi degli acidi grassi di origine vegetale, LATTE intero, sciroppo di glucosio, aromi naturali, burro di cacao, sale, LATTE scremato in polvere.Contiene: uova, mandorle, latte, frumento (glutine).Può contenere NOCCIOLE, PISTACCHI e SOIA.Shelf life: 7 mesi



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Since 1888 Scarpato represents the true Veronese artisan pastry, a confectionery excellence on the Italian scene. Taste the products processed and kneaded by hand, unique for their softness, flavor and fragrance. The leavening and cooking are carried out with seriousness and passion, the result: delicious artifacts that come to life thanks to the care and respect for natural cycles. Panettone, Pandoro and Scarpato Dove. The law says that in order to be called panettone, a product must be made with sourdough. For this reason, in Scarpato we use only natural yeast from a white mother, handed down since 1888 and refreshed every day of the year by our pastry chefs, with the addition of water and flour, to always give new nourishment to the microorganisms that release the natural components and create the dough to rise.
Estimated between Monday 29 April and Tuesday 30 April.

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