Colomba pasquale
Today, Colomba pasquale is a topic of great relevance and that arouses the interest of a wide spectrum of the population. Since its emergence, Colomba pasquale has been the subject of debate and analysis in various areas, generating conflicting opinions and conflicting positions. Over the years, Colomba pasquale has evolved and taken different forms, which has made its study and understanding even more complex. In this article, we will explore different approaches and perspectives on Colomba pasquale, with the aim of shedding light on this topic and fostering a rich debate.
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| Alternative names | Colomba di Pasqua |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Milan |
| Created by | Angelo Motta |
| Main ingredients | Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds |
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
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