Artisanal Sicilian Chocolate of Modica Colomba

The traditional Easter time classic and a true a.terra favorite.

Baked in the US, by Giovanni of Angelo Inglima Pastry of Sicily with the best of ingredients from both Sicily and the States. Starting with the “lievito madre” or “mother” sourdough with a minimum 36-hour slow fermentation process this super fragrant, naturally leavened chocolate enriched sourdough cake is made with not only chocolate in the “impasto” or dough but delicious crunchy pieces of Sicilian chocolate throughout. Chocolate from Modica, Sicily is known for their cold processing of chocolate which lends to its crunchy texture. For intense Chocolate lovers. Made without preservatives.

2025 Gambero Rosso Award Recipient for the Best Artisanal Panettone in Italy—Inglima has created a bridge between Sicily and the USA, as they source the best local ingredients, like butter and eggs from farms in Upstate New York, Connecticut and New Jersey, but other staples like the flour and other raw ingredients, from Italy and the Chocolate of Modica I.G.P used for this Columba from Sicily. The quality and freshness of this product is unparalleled.

Hand packed in a beautifully Sicilian Inspired folk design Gift Box.

1,000g