We produce them manually in a traditional way in our Punto Rosso fine pastry laboratory

Pistachio and Salted Caramel) in tower cardbox

Mix di amaretti croccanti e morbidi incartati in latta alta a base rotonda (riproduzione di una latta storica)

sugar and egg whites

They are called that because they are two round hazelnut pastries held together by a layer of chocolate

COLOMBA CLASSICA Amaretti Punto Rosso We produce them manually inCOLOMBA CLASSICA WITH CANDIED ORANGE PEELS Punto Rosso Colomba is made according to fine pastry standards with only 90 year old live sourdough, using the highest quality ingredients from selected suppliers, without flavorings or preservatives. It uses a 3 step leavening process and 3 step dough preparation, with a slow leavening process lasting over 60 hours, to give the product greater softness.