Has anyone a recipe for Italian Brioche like they make around Como?

My friends, husband and I had a trip to Como last summer and lost our minds every morning eating their brioche. As much as it resembles, in flakiness and appearance, a croissant, the flavor was so much better - less sweet and decidedly less greasy. i believe its in fact considered a sweet bread not a pastry.  We found it made plain or with a custard or marmalade center and only at breakfast. Our whole gang is lost without them now so wondered if you might be able to lead us to a fab recipe? 

Thank you in advance!