Loison Colomba Classic A.D. 1552, 500g Truffle_Salt The scientific effect is a

The scientific effect is a filtering action that purifies and reduces mineralization in the water

3% cane sugar

Dolce artisan baking with berries semicanditi covered with white icing

the most volatile components of the coffee's aroma and flavor are preserved

Net Weight: Approx 2

Loison Colomba Classic A.D. 1552, 500g Truffle_Salt The scientific effect is aLoison Colomba Classic A. D. 1552, 500g Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, fresh butter and fresh cream and natural Mananara del Madagascar* vanilla. It is light in texture and enriched with Sicilian candied orange peel. The loaf is covered with icing and decorated with granulated sugar and almonds. COLOMBA