Colomba Pasquale Bread
Colomba pasquale or colomba di Pasqua 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
, natural yeast
; 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
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.