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 pasquale 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 (colomba in Italian) shape 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 pasquale was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone.
See also
Media related to Colomba pasquale at Wikimedia Commons
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