Colomba pasquale
- Media: Colomba pasquale
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 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.[2]
See also
Media related to Colomba pasquale at Wikimedia Commons
References
- v
- t
- e
- Amaretto
- Barbajada
- Braulio
- Fernet-Branca
- Pirlo
- Ramazzotti
- Vespetrò
- Ca' del Bosco
- Franciacorta DOCG
- Lombardia
This bread-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e