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  Colomba pasquale | |
Colomba pasquale or colomba di Pasqua ("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
- ↑ http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php Chocolate version of Panettone
- ↑ Porizo, Stanisloa (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317.
