Lentorama 2020: 40 Days of Food

Day 13: colomba di Pasqua

There are a lot of breads specific to Easter, don't know why but I'm guessing it's something to do with making something that's risen. In any case, colomba di Pasqua is an Italian bread made at Easter, a springtime cousin to panettone or pandoro.

The reciepie for colomba di Pasqua is actually pretty similar to panettone, as far as the dough goes. The Easter bread uses candied peel rather than raisins, and it's topped with almonds and pearl sugar. It's also shaped into a dove (the name translates into English as Easter dove), rather than panettone's tall shape. 

This article from Eataly goes a little deeper into the history of the bread, and notes that it's something that's more often store bought than attempted at home. It mentions that the dough takes 30 hours to rise, which would certainly send me to the bakery for a loaf.