Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] (“Easter Dove” in English) is an Italian traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.

The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.

• “Flamigni Panettone Box”. Archived from the original on 2011-09-04. Retrieved 2011-04-13. Chocolate version of Panettone

The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing.

• Porzio, Stanislao (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317

See also

• Easter bread
• List of sweet breads

References

1. “Flamigni Panettone Box”. Archived from the original on 2011-09-04. Retrieved 2011-04-13. Chocolate version of Panettone
2. Porzio, Stanislao (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317.

Cakes

Categories: 

• Sweet breads
• Yeast breads
• Easter bread
• Italian breads
• Italian desserts
• Almond dishes
• Easter traditions in Italy
• Bread stubs
• Italian cuisine stubs