Colomba di Pasqua

Colomba pasquale
Alternative names Colomba di Pasqua
Course Dessert
Place of origin Italy
Region or state Milan
Creator Angelo Motta
Main ingredients Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds
Cookbook: Colomba pasquale  Media: Colomba pasquale

Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter cake, 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.[1]

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.[2]

See also

References

  1. ↑ http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php Chocolate version of Panettone
  2. ↑ Porizo, Stanisloa (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317.
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