Traditional Piedmontese cakes have been baked at the Galup bakery since 1922. This Wholegrain Colomba cake was specially made for health-conscious connoisseurs. The dough for the popular, fluffy Easter cake is made from natural sourdough and in this case, with whole wheat flour. Whole wheat flour is richer in fibre and minerals than conventional wheat flour.

Flavours from candied orange peel, Piedmont hazelnuts and crunchy almonds ensure a delicious taste.