Colomba di Pasqua

Colomba pasquale or colomba di Pasqua (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. Colomba pasquale was commercialised in the 1930s by Dino Villani, who worked as the advertising director for the Milanese company Motta, which was already famous for its Christmas speciality, panettone.

Description: Wikipedia — Colomba pasquale, CC BY-SA 4.0