Colomba di Pasqua
|Colomba di Pasqua|
Place of origin
Region or state
|Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds|
|Cookbook:Colomba pasquale Colomba pasquale|
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.
- 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.
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