| 词条 | Colomba di Pasqua |
| 释义 |
| name = Colomba pasquale | image = Colomba-Pasquale.jpg | image_size = 300px | imagesize = | caption = | alternate_name = Colomba di Pasqua | country = Italy | region = Milan | creator = Angelo Motta | course = Dessert | served = | main_ingredient = Flour, eggs, sugar, butter, candied peel, pearl sugar, almonds | variations = | calories = | other = }} Colomba pasquale {{IPA-it|koˈlomba paˈskwaːle|}} or colomba di Pasqua {{IPA-it|koˈlomba di ˈpaskwa|}} ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.[1] The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing.[2] See also
References1. ^{{cite web |url=http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php |title=Archived copy |accessdate=2011-04-13 |deadurl=yes |archiveurl=https://web.archive.org/web/20110904100046/http://www.artebianca.co.uk/products/FlamigniPanettoniBox.php |archivedate=2011-09-04 |df= }} Chocolate version of Panettone {{Cakes}}{{Bread-stub}}{{Italy-cuisine-stub}}2. ^{{cite book|last=Porizo|first=Stanisloa|title=Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale|publisher=Datanova|year=2007|isbn=9788895092317}} 6 : Sweet breads|Yeast breads|Easter food|Italian breads|Italian desserts|Almond dishes |
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