Sweets prepared with dedication and precious collaborations ensure irresistible proposals that bring Hausbrandt excellence to even the most joyous occasions.
For Easter 2023, Hausbrandt celebrates tradition with the reassuring sweetness of its leavened Colomba Delice par excellence and Maestro Sal de Riso’s precious original recipe Fior di Mandorla Apricot and Vanilla.
Colomba Delice is the cake that perfectly symbolises the values of sharing and simplicity that Hausbrandt has always upheld: the joy of being together and the pleasure of savouring all the goodness of products prepared with care and skill. Colomba Delice’s dough rises naturally and for a long time, welcomes candied orange peel and Madagascar vanilla. The result is a fragrant and fragrant cake, covered with crunchy almond and hazelnut icing. This special gift for the palate is enclosed in a fine springy wrapper on which the cheerful illustration of the Hausbrandt mocha stands out, hand-wrapped with a double satin ribbon, a seal of guarantee of a superior quality product.
Fior di Mandorla Apricot and Vanilla is the cake that accompanies all spring, made by Master Pastry Chef Sal De Riso in his famous workshops on the Amalfi Coast.
A soft and fragrant bun, which in its simplicity is perfect at any time of day: from breakfast to a snack, Fior di Mandorla Albicocca e Vaniglia is also ideal as an after-meal treat. The dough, handcrafted according to tradition, combines the freshness of Vesuvius apricots with the deliciousness of white chocolate and almonds, with delicate notes of vanilla. Enclosed in a pastel-coloured case, perfect as a gift.
With fine ingredients, carefully selected and artfully processed, Hausbrandt pays homage to the best Italian confectionery art for a result capable of conquering every palate and making festive days even more enjoyable.
