Be one of only six people who will be enjoying a Colomba this Easter! The traditional 'dove-shaped' Colomba di Pasqua or Colomba pasquale has been a firm fixture on the Easter calendar in Italy for almost a century. Its origins date back to the 1930s to Motta, a company in Milan already famous for its Panettone and Pandoro. The Colomba was dreamed up as a way of using the same baking equipment and many of the same ingredients to cash in on the Easter market. The plan worked. The dough for the Colomba is produced in a similar way to Panettone, with flour, eggs, sugar, natural yeast and butter. After being fashioned into a 'colomba' or dove shape, the dough is topped with icing and almonds before being baked. Whereas the Panettone contains raisins and mixed candied fruit, Colomba contains only candied orange peel and no raisins, with a sugary almond topping. We order our Colomba from Dacosta Gran Pasticceria - an award-winning pastry producer located in Italy. The best of the best! ...