{"id":429430,"date":"2018-03-28T01:50:25","date_gmt":"2018-03-28T00:50:25","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=429430"},"modified":"2018-03-29T16:28:05","modified_gmt":"2018-03-29T15:28:05","slug":"carluccios","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/carluccios\/","title":{"rendered":"CELEBRATE EASTER WITH CARLUCCIO\u2019S From Colomba and gianduja chocolate eggs produced in Piemonte to a marzipan lamb from Sicily, Carluccio\u2019s has everything you need to celebrate Easter the Italian way. www.carluccios.com"},"content":{"rendered":"

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CELEBRATE EASTER WITH CARLUCCIO\u2019S From Colomba and gianduja chocolate eggs produced in Piemonte to a marzipan lamb from Sicily, Carluccio\u2019s has everything you need to celebrate Easter the Italian way.<\/h3>\n

Buona Pasqua! Available in-store with selected products online at carluccios.com<\/a> from 1 March.<\/p>\n

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FACEBOOK<\/a> | INSTAGRAM<\/a> | TWITTER<\/a><\/p>\n

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COLOMBA TRADIZIONALE \u2013 THE ITALIAN EASTER CAKE<\/strong> 750g, \u00a314.95 \/ 300g, \u00a37.95 Made in Piemonte, Carluccio\u2019s rich buttery colomba cake is made with sultanas, candied orange peel, iced with a hazelnut glaze and decorated with almonds. Each cake takes over 20 hours to make. Good things come to those who wait.<\/p>\n

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NEW! COLOMBA AL LIMONCELLO<\/strong> 950g, \u00a317.95 Carluccio\u2019s traditional colomba dough filled with a creamy limoncello filling and candied lemon peel pieces, decorated with white chocolate.<\/p>\n

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COLOMBA TRADIZIONALE AND PROSECCO<\/strong> 750g & 75cl, \u00a324.95 The perfect Easter present for friends and family.<\/p>\n

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IL PIEMONTESE EASTER EGG<\/strong> 500g, \u00a323.95 An eggstra special treat from Piemonte. A delicious milk chocolate egg, covered in crushed hazelnuts. Inside there\u2019s a bag of mini gianduiotti chocolates for a surprise sweet treat.<\/p>\n

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JAR OF FOILED EGGS<\/strong> 600g, \u00a314.95 Great for Easter egg hunts, these milk chocolate eggs are filled with a soft cocoa filling.<\/p>\n

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GIANDUJA EGGS<\/strong> \u00a310.95 for a box of 4 These cracking good eggs are hand-crafted to look like the real thing, and made with the finest smooth milk chocolate, filled with a hazelnut gianduja and topped with white chocolate.<\/p>\n

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MILK, DARK AND WHITE CHOCOLATE HENS<\/strong> 100g, \u00a37.95 These three hand-decorated hens come in milk, dark and white chocolate varieties \u2013 each individual hen is hand painted so no two are alike.<\/p>\n

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MARZIPAN LAMB<\/strong> 100g, \u00a312.95 Made in Sicily, the home of Italian marzipan, this traditional handmade lamb makes a quirky Easter gift.<\/p>\n

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SUGARED CHOCOLATE QUAIL EGGS<\/strong> 150g, \u00a37.95<\/p>\n

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\nSUGARED CHOCOLATE HEN EGGS<\/strong> 210g, \u00a310.95 Dressed for spring time, crack through the thin crispy shell to reveal the delicious dark chocolate.<\/p>\n

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CELEBRATE EASTER WITH CARLUCCIO\u2019S From Colomba and gianduja chocolate eggs produced in Piemonte to a marzipan lamb from Sicily, Carluccio\u2019s has everything you need to celebrate Easter the Italian way. Buona Pasqua! Available in-store with selected products online at carluccios.com from 1 March. FACEBOOK | INSTAGRAM | TWITTER COLOMBA TRADIZIONALE \u2013 THE ITALIAN EASTER CAKE […]<\/p>\n","protected":false},"author":5,"featured_media":429443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-429430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/429430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=429430"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/429430\/revisions"}],"predecessor-version":[{"id":429445,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/429430\/revisions\/429445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/429443"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=429430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=429430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=429430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}