Panettone artigianale fichi e cioccolato

Easter cake with figs and chocolate

5 1 review

An exquisite artisan Easter cake enriched with chocolate drops and irresistible Apulian figs, made with natural leavening and finished with an almond glaze. An Italian Easter classic revisited in an Apulian key, baked by hand at Biscottificio Preite.

€34.80

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Data sheet

Manufacturer: Forno Preite Biscotti
Reference: PREITE-COLOMBA-FICHI
Formato: 750 gr
Allergens: Contains: GLUTEN (wheat), MILK (butter), EGGS (egg yolks and egg white), SOYA (lecithin), NUTS (almonds, hazelnuts). May contain traces of soya, sesame seeds.
Ingredients: WHEAT flour, BUTTER (MILK), egg YOLKS, water, dark chocolate 11% (sugar, cocoa mass, cocoa butter, emulsifier E322, SOYA lecithin), figs 9%,
sugar, orange fruit paste (glucose syrup, fructose, orange peel, sucrose, concentrated lemon juice, natural orange flavouring), natural flavourings,
sourdough, honey, salt, emulsifier E471, flour treatment agent (E300), icing (icing sugar, EGG WHITE, ALMONDS, HAZELNUTS, flour type "0", pearl sugar).
Nutritional info: Average values per 100 g
Energy 1589 kJ / 379 kcal
Fat 16.4 g
– of which saturates 9.9 g
Carbohydrate 49.4 g
– of which sugars 16.03 g
Fibre 4.8 g
Protein 6.4 g
Salt 0.35 g

Description

🕊️

Artisan Easter Cake with Figs and Chocolate

“Unwrap it, and Easter begins.”

Chocolate drops and Apulian figs in a dough raised with natural leavening, under a glaze of almonds and pearl sugar.

Apulian figs Natural leavening The Easter cake

The colomba, Italy's dove-shaped Easter cake, is what opens an Italian Easter. This one tells the story in an Apulian key: alongside the chocolate drops, the dough carries figs, the fruit that has been at home in Puglia forever. On top, a glaze of almonds and pearl sugar.

It is an artisan Easter cake, baked for us by Biscottificio Preite. It does not come off an industrial line: the dough rises in its own time, and every raw material is chosen one by one.

Artisan Easter cake with figs and chocolate from Biscottificio Preite, hand-wrapped in decorated paper with a purple ribbon, ready as an Easter gift.

The ingredients that matter

Four things make the difference

🍫 The chocolate Not a commercial blend of uncertain origin, but single-origin chocolate, chosen for its flavour and for how it behaves in baking.	🌿 The Apulian figs Figs selected locally and worked on their own, with nothing added: they are what brings Puglia into a cake baked all over Italy.
⏳ Natural leavening The dough rises with natural leavening. Here time is an ingredient, and there is no way to cut it short.	🌰 The glaze On top, an almond glaze with icing sugar and pearl sugar: the crisp crust you meet in every slice.

How it is made

Good, wholesome, local

The raw materials are picked with care, and the requirements are always the same three: good, wholesome, local. No industrial products, then, and no rush.

Because an artisan Easter cake asks for time and patience, as well as the skill of the people who make it. The result is a soft, rich cake that melts in the mouth — the one you hope to find on the table on Easter Day.

At the table

How to serve it

🍽️ At room temperature Take it out of its wrapper shortly before serving: in a warm room the butter softens and the whole aroma comes out.	♨️ Just warmed through A slice warmed for a few moments melts the chocolate drops. A few moments really: any longer and it dries out.
🥂 With sparkling wine At the end of Easter lunch, next to a glass of brut sparkling wine: the sweetness of the cake and the freshness of the wine hold hands.	🧺 On an Easter Monday picnic A slice in the basket for the traditional Italian day out on Easter Monday: it slices well even cold, and it is the cake that closes the picnic.

💡	This Easter cake fears heat and air: keep it closed in its own wrapper, somewhere cool and dry, away from sunlight and heat sources, and open it when you serve it.

Product details

In short

Product	Artisan Easter cake with figs and chocolate
Baker	Biscottificio Preite
Ingredients	Soft wheat flour type “0”, butter (milk), water, egg yolks, chocolate 11% (sugar, cocoa mass, cocoa butter, emulsifier E322 soy lecithin), figs 9%, sugar, honey, natural leavening, salt, natural flavourings, emulsifier E471, flour treatment agent E300
Glaze	Icing sugar, egg white, almond, type “0” flour, rice flour, maize starch, pearl sugar
May contain	Traces of soy, sesame seeds, sulphur dioxide
Nutrition (per 100 g)	Energy 1589 kJ / 379 kcal · fat 16.4 g, of which saturates 9.9 g · carbohydrate 49.4 g, of which sugars 16 g · fibre 2.8 g · protein 6.4 g · salt 0.35 g
Occasion	Easter

Frequently asked questions

What people ask us

How is it different from a supermarket colomba?

This one is artisan: the dough rises with natural leavening and the raw materials are chosen one by one — good, wholesome, local. There is no industrial line, and the rising times are not cut short.

Does it contain candied peel?

No. The fruit in this Easter cake is Apulian figs, in the dough together with the chocolate drops. Candied peel does not appear in the ingredient list.

Does it contain gluten?

Yes: it is made with soft wheat flour type “0”. It also contains milk (the butter), egg, almond in the glaze and soy (the lecithin), and it may contain traces of soy, sesame seeds and sulphur dioxide.

Who bakes it?

Biscottificio Preite, under master baker Emiliano Preite, who make it by hand for us. It is the same bakery behind the panettone, the sweet taralli, the friselline and the mustaccere you find in the shop.

Are there other flavours?

Yes, from the same bakery: the artisan chocolate Easter cake and the artisan Easter cake with raisins. At Christmas, figs and chocolate come back in the artisan panettone.

Does it work as a gift?

Yes — it is the most classic Easter present there is. If you need it for several people, or for a company's customers and staff, write to us and we will tell you how.

🍰