Forno Follador’s Easter Leavened Cakes Arrive at Rinascente in Milan and Turin
Starting March 24, Easter leavened cakes by Forno Follador will be available at Rinascente in Milan (7th floor) and Turin, for all those who wish to bring an artisanal dessert crafted with attention to every detail to their table.
Following the success of the Christmas holidays, we are pleased to announce the renewal of our collaboration for Easter. On this occasion, we present a selection of our most iconic products, designed to make your celebrations special. A unique opportunity to discover the best of our tradition, guaranteeing the same quality and offering an experience with a touch of novelty.
- Traditional Colomba (500g and 1kg sizes)
- Orange and Chocolate Colomba
- Almond and Lemon Colomba
- Classic Venexiana
- Ovo Chocolate and Apricots with Rocher Glaze
- Ovo Pistachio and Sour Cherries
Completing the selection is also a tribute to our land: Friulian Gubana, a festive leavened cake in the shape of a snail, filled with a rich filling of Australian Sun Muscat raisins, dried fruit, spices, apricot jam, citrus zest, and a touch of rum and grappa.
"Being present again at Rinascente in Milan and Turin with our Easter leavened cakes is a recognition that moves and gratifies us," says Antonio Follador. "It's an opportunity to share our work beyond Friuli: cakes made with refreshed sourdough starter, from recipes we've preserved for generations or from new ideas that combine experience and creativity."
