Colomba di Pasqua
|Alternative names||Colomba di Pasqua|
|Place of origin||Italy|
|Region or state||Milan|
|Created by||Angelo Motta|
|Main ingredients||Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds|
|Cookbook: Colomba pasquale Media: Colomba pasquale|
Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("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.
- 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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