Colomba di Pasqua
Italian sweet Easter bread shaped like a dove and topped with almonds and sugar
Colomba di Pasqua is a traditional Italian Easter bread shaped like a dove, made with flour, eggs, butter, sugar, and candied peel, then finished with pearl sugar and almonds. Originating in Milan, it is the Easter counterpart to panettone and pandoro, and is enjoyed across Italy during the holiday.
- Shaped like a dove to symbolise peace
- Created in Milan in the 1930s by the Motta company
- Topped with pearl sugar and whole almonds
- Contains candied citrus peel but no raisins
- Eaten as a dessert at Easter in Italy
What is Colomba di Pasqua?
Colomba di Pasqua is a sweet, leavened bread from Italy, shaped to resemble a dove. Its dough is rich and soft, made with flour, eggs, butter, sugar, and natural yeast, similar to the dough for panettone. Instead of raisins, it features pieces of candied peel. Before baking, the loaf is topped with pearl sugar and whole almonds, giving it a crunchy, sweet crust. The bread is golden and airy inside, with a gentle citrus aroma from the candied fruit.
Where does Colomba di Pasqua come from?
This bread was first commercialised in Milan in the 1930s. Dino Villani, working for the Motta company, came up with the idea to use the same dough and machinery as panettone to create a festive bread for Easter. The owner, Angelo Motta, promoted it widely, and it quickly gained popularity. Another Milanese company, Vergani, began making it in 1944. The bread’s dove shape, symbolising peace, has become a familiar sight on Italian tables at Easter.
How is Colomba di Pasqua made?
The dough for Colomba di Pasqua is prepared with flour, eggs, butter, sugar, and natural yeast, mixed until soft and elastic. Candied citrus peel is folded in, and the dough is shaped by hand or in a mould to look like a dove. Before baking, it is covered with a layer of pearl sugar and whole almonds, which form a crisp, sweet crust. Some modern versions may use chocolate as a topping instead.
How and when is Colomba di Pasqua eaten?
Colomba di Pasqua is served as a dessert during Easter celebrations in Italy. It is often sliced and shared with family or guests after the main meal. The bread is sometimes enjoyed on its own or with a cup of coffee or sweet wine. Its festive shape and sweet, nutty topping make it a centrepiece on the holiday table.
Kinds of Colomba di Pasqua
While the classic Colomba di Pasqua is topped with pearl sugar and almonds, some bakeries offer versions with chocolate instead of the traditional topping. The basic dough and dove shape remain the same, but the finish can vary to suit different tastes. The bread itself is usually free of raisins, unlike panettone.
What Colomba di Pasqua means
Colomba di Pasqua is closely tied to Italian Easter traditions, much like panettone is to Christmas. Its dove shape is a symbol of peace and renewal, fitting for the holiday. The bread is widely available in shops and bakeries across Italy during the Easter season, and sharing it has become a cherished part of the celebration.
When Colomba di Pasqua is on the table
Questions people ask about Colomba di Pasqua
What is Colomba di Pasqua made of?
It is made from flour, eggs, butter, sugar, natural yeast, and candied citrus peel, and is topped with pearl sugar and whole almonds.
Where does Colomba di Pasqua come from?
Colomba di Pasqua originated in Milan, Italy, and was first commercialised in the 1930s by the Motta company.
How is Colomba di Pasqua different from panettone?
Colomba di Pasqua uses a similar dough to panettone but contains candied peel instead of raisins and is shaped like a dove, not a dome.
When is Colomba di Pasqua eaten?
It is traditionally eaten during Easter in Italy, usually as a dessert after the main meal.
What does Colomba di Pasqua look like?
It is shaped to resemble a dove, with a golden crust covered in pearl sugar and whole almonds.
Good reading and sources
- Colomba pasquale on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Colomba pasquale", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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