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| Alternative names | Colomba di Pasqua |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Milan |
| Created by | Angelo Motta |
| Main ingredients | Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds |
Colomba pasquale (Italian: [koˈlomba paˈskwaːle]) or colomba di Pasqua (Italian: [koˈlomba di ˈpaskwa]) (lit. 'Easter dove') is an Italian traditional Easter bread, the Easter 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 (colombainItalian) 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.[2]
Media related to Colomba pasquale at Wikimedia Commons
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