The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Easter Colomba di Pasqua

moreyello's picture
moreyello

Easter Colomba di Pasqua

It's tradition in Italian culture to eat this cake over Easter. Very close to the Christmas Panettone, the Colomba is slightly richer.

Last year I was visiting family in Milan and my grandmother ordered one from the local bakery.  I had only ever eaten commericial ones you buy at the grocery store previously.

I will probably never forget how delicious and moist it was, my brother and I had to control ourselves from eating the whole thing. This led me to the quest of finding an autenthic recipe and carry out the challenging task. After scrolling the internet and pickig out a few pointers,  I came across Susan's site The Wild Yeast in which I obtain a credible recipe from the book Cresci.

After a week buillding a very stiff starter that needs to be very active, your looking at 2 days of work thereafter. Well my labour payed off because it might not be as spectacular as the one I ate in Milan, it certainly beat any of the store bought ones. The picture doesn't do it complete justice, it was beautiful, moist and delicate in taste. I refer to it as was, cause this bird never made it to Easter mmmmm.

RobertoColomba di Pasqua

Comments

LindyD's picture
LindyD

Were you able to obtain the dove shape, Roberto?

Regardless, it looks quite luscious.  Susan certainly has a wonderful repertoire.

moreyello's picture
moreyello

The dove molds were bought here in Montreal for a grande total of .50cents each. Bargain

The only thing was they had one size which is quite large. The whole recipe fit in one mold.

The place is France Decor, 290 Blvd Henri-Bourassa Mtl, QC 514.331.5021. If your in the

States Susan's web site has a link to US companies that ship.