colomba

Colomba, from the Italian word for dove, is a traditional Easter cake in Italy. It is a large, airy, leavened cake that is shaped like a dove with two outstretched wings, and it is typically cut into slices for sharing. The texture is akin to panettone, with a light crumb and a mildly sweet flavor.

The cake is closely associated with Easter and celebrations of spring and renewal. Its dove shape symbolizes peace, and the dessert is commonly prepared for family gatherings, given as a gift, or enjoyed in pastry shops during the Easter season. The modern colomba is believed to have originated in Lombardy, notably Milan, in the late 19th to early 20th century, and it later spread throughout Italy.

Ingredients and preparation involve a rich dough made with flour, eggs, butter, sugar, and a leavening agent, either natural yeast or a commercial yeast. Candied citrus peel, usually orange, ly, is folded into the dough, often with vanilla and a touch of liquor such as Marsala or rum. The dough is shaped into a tall oval with two wing-like sections and baked until golden. The top is typically glazed with sugar and sometimes decorated with almonds and pearl sugar.

Variations exist, including substitutions of citrus types or additions like chocolate chips. Colomba has several regional and artisanal versions, reflecting local preferences while maintaining the characteristic dove shape. It is commonly enjoyed fresh but can keep for several days when stored in a cool, airtight container and may be frozen for longer storage.