Eggs that tell stories through decorations, colombe that challenge tradition with signature touches: Easter 2025 is rebirth, even in taste. From the most creative chefs to dessert artisans (yes, we also wanted to point out the proposals of master chocolatiers!), here are the must-have desserts to bring to the table!
Colombe and Easter Eggs 2025: the best ones to buy or give as gifts
Niko Romito
Just enough time to cut it, then all that remains is to bite into it and be surprised by the lightness and fragrance of the dough: this is Niko Romito's colomba . Two versions, one meticulous process that takes place in three fermentation stages and four doughs, for a total of 60 hours of processing. The chocolate colomba combines leavened softness with chocolate chips, balancing citrus and floral notes with a crunchy topping of almond praline and raw beet sugar. The classic dove follows the same artisanal process, with a soft and light dough, covered with a crispy glaze that encapsulates the full flavor of tradition.
The colombe are available on the site at a price of 45 euros.
Website: Niko Romito
Antonino Cannavacciuolo
For Easter 2025, chef Antonino Cannavacciuolo is offering chocolate eggs in elegant packages, made with selected ingredients. The white chocolate and raspberry egg, one of the 2025 goodies, consists of two layers that meet in a balance of freshness and color. And to discover the surprise? Just follow the chef's method: crack the egg by patting!
The colomba are also renewed between tradition and new combinations: the pastiera colomba encapsulates the aromas of the Neapolitan cake with cooked wheat, orange candied fruit, ricotta cream and orange blossom, covered with a white chocolate glaze that recalls the braided lines of the pastiera. The whole-wheat chocolate and red fruit colomba combines the rusticity of whole-wheat flour with the sweetness of chocolate chips and candied red fruits, all wrapped in a crunchy almond and sugar coating.
Eggs are available for between 41 and 47 euros, while colombe range from 39 to 49 euros. All products can be purchased directly from the site.
Antonino Cannavacciulowebsite
Paolo Griffa
The TulipChoc Egg, excellence of the Paolo Griffa restaurant Easter 2025, was born thanks to a dream of Hilde Soliani: “ I was on vacation on the island of Vulcano, I fell asleep in the sun and dreamed of walking in an avenue of red and yellow tulips.” Inspired by this vision, Hilde Solidani and chef Paolo Griffa decided to create an egg that combines 72 percent dark chocolate with a tulip-inspired fragrance. A flower, devoid of smell, becomes a symbol of this essence that captures the atmosphere of that dream, resulting in a fresh and delicate aroma that transports those who savor it into an experience that slowly unveils itself, uniting imagination and olfactory sensations.
Bunny Cakes, Easter eggs decorated with the image of a bunny carved on a thin slab of fine chocolate, are back again this year.
The single egg, without perfume, is available at a price of 40 euros.
The premium egg, accompanied by a 30-ml bottle of “Your Tulip” eau de parfum, is offered at 110 euros.
The 600-gram Bunny Cake is on sale for 40 euros.
All products can be purchased online at the website.
Website: Paolo Griffa
The Cerea
Easter, in the Cerea family, is a balance between memories and new suggestions. Each cake is born from a precise idea: to evoke the warmth of the holidays through soft doughs, intense fragrances and carefully studied details. The colombe, with a "short life" of only 45 days to signal the genuineness of the product, are made in various versions that surprise without betraying tradition (examples include the classic with amaretto liqueur, chocolate and vanilla). The elegant and refined chocolate eggs are designed to turn every bite into a multi-sensory tasting experience. The “Iconic” egg, the big news in the filled version, is made in four different flavors: dark chocolate and hazelnut, milk chocolate and salted caramel, white chocolate and pistachio, and finally white chocolate, caramel and almond.
Colomba is available at a price of 50 euros, while chocolate eggs, in different variants, cost between 60 and 110 euros. All products can be purchased directly on the website.
Website: Da Vittorio Gift
Luca Marchini
Chef Luca Marchini 's leavened products do not disappoint: as with the panettone, the colomba satisfies the palate and then leaves the mouth clean, thanks to the presence of a very discreet buttery note. A cake with crispy sugar icing and bitter almonds that meet the soft and fragrant dough, with a rightly stringy texture. The secret? Proudly maisoned in all its stages of making; a patient ritual of almost two days accompanied by the strictly manual pirlatura. Recommended pairing? The chef suggests a lemon custard, warm zabaglione or a veil of ice cream that gives contrast for the hot-cold interplay.
The cost of the dove is 35 euros and can be purchased on the website.
Website: Bottega Da Re
I Portici
At I Portici restaurant in Bologna, led by Chef Nicola Annunziata, Easter becomes art with the creations of Pastry Chef Vincenzo Digifico. Three limited-edition, haute patisserie eggs, with one side decorated and the other left unadorned, for an interplay of aromas and elegance. Three journeys in taste, three interpretations: the 70% dark chocolate egg with a 50% pearl heart, the 40% milk version enriched with a crunchy hazelnut paste surprise, and finally the 35% white with a pistachio cremino inside with sanded pistachios and Maldon salt.
Available at I Portici Restaurant, I Portici Hotel and Eden Cafe
Website: I Portici
Alajmo
“The real surprise is the inside. “This is the concept that guides the Easter collection of Massimiliano Alajmo and his team. Each creation has a soul that must be discovered, starting from the outside and continuing with the curiosity to savor what is hidden inside: an invitation to go beyond the first glance. Thus, the leavened egg surprises with its soft texture obtained thanks to an exclusive leavening process. The hard eggs, available in three variations, hide a creamy heart. The Calandra colomba conquers for its fluffiness and its inserts with an intense return, of great persistence (not only orange, but also candied citron); the dough releases variegated olfactory, tactile and taste nuances, accomplice to the low-temperature fermentation and to a two-stage leavening. Finally, the oil focaccia gives lightness and the unmistakable aroma of tonka bean.
Calandra 750g - 42 euro
Focaccia with oil, apricot and tonka bean 750g - 42 euro
Colomba Egg 750g - 45 euro
Hard Eggs 60g - 9 euro; 200g - 19 euro.
Leavened goods and eggs are available in the online shop.
Web site: Alajmo
Giraudi
“A unique product, each one different from the other, in which the human factor shines through,” said Giacomo Boidi speaking of his creations. Seven different types of eggs, each with a story to tell: this is how masters Giacomo and Davide Boidi of the Giraudi chocolate shop in Castellazzo Bormida (AL) interpret Easter 2025. A proposal that goes beyond simple tradition: each egg is a small handcrafted creation of different shapes and decorations that catch the eye even before conquering the palate. From artistic eggs, where hand-painting and chocolate processing come together in a play of colors, to filled eggs that hide surprises of intense and refined flavors. It is not just about chocolate, but a moment to share, a small joy that enriches the Easter of those who discover it.
Eggs from 30 to 80 euros can be purchased at the Giraudi store in Castellazzo Bormida (AL), 498 Baudolino Giraudi Street, and on the website.
Web site: Cioccolateria Giraudi
ConTatto
From chef Luca Ludovici's collaboration with Capranica's Cimina Dolciaria chocolate shop comes ConTatto's Easter egg 2025. “As soon as I tasted Cimina's chocolate, I was impressed by the aroma and flavor, “: says the chef. This year's novelty encompasses a strong connection to territory and tradition: the chocolate chosen for this creation is aged in a cave, a process that allows the aromatic depth to be enhanced. An egg with a surface as rough as stone, (inspired by tuff, a distinctive element of the restaurant's cave) containing two bars of white chocolate with salted lemon and dehydrated capers: a true sensory journey for those who taste it.
The egg can be purchased, only at the restaurant, at a price of 18 euros.
Website: Contatto Restaurant
Sintesi
A limited edition Easter egg, available in only 25 pieces, is Sintesi's exclusive proposal for 2025. Created by chef Matteo Compagnucci and pastry chef Matteo Montagnani, this artisanal egg is a marriage of elegance and quality. The shell, made with Abinao 85% Valrhona dark chocolate hides a hazelnut and almond praline inside. The packaging, inspired by spring, reflects Sintesi's philosophy: essential, elegant and with attention to every detail.
The cost is 36€, the weight 450 g.
Website: Sintesi Restaurant
Inkiostro
"For me, doves are not just a dessert, but a symbol: they represent the patience of leavening, the joy of celebration, and the beauty of enjoying something made with love, ” explains Calabrian chef Salvatore Morello. After the success of his panettoni, the chef's Easter experience is enriched with three variants of colombe, all born from teamwork in the kitchen and a passion for tradition. The colombe are offered in three different versions: classic, triple chocolate and white chocolate and black cherry. Each leavened one reveals the patience of a slowly growing dough and the technical expertise of a great cook. A simple gesture, like cutting a slice of colomba, becomes a moment of discovery as each ingredient gives the crumb varied nuances, from the elegance of the inserts to the ethereal texture of the dough.
The price of a 1 kg leavened dove is 39 €.
Available in a limited edition, the doves can be purchased directly at the restaurant.
Website: Inkiostro Restaurant
Vitaro
"Slowing down, stopping and savoring the beauty of being with family: this is what Easter is really about. It is the time when smiles are intertwined with the scents of tradition, where a slice of fluffy colomba and a quality chocolate egg become the perfect pretext for sharing emotions,” explains Alberto Vitaro. Limited edition eggs inspired by painter Gustav Klimt and the famous Lego, but also a selection of doves that combines tradition and novelty: Easter 2025 at Alta Cremeria Vitaro celebrates art and taste with creations that strike first the eyes and then the palate.
Eggs dedicated to Klimt echo the colors and details of his most famous works, turning chocolate into a canvas. A special variant, echoing the iconic themes of LEGO bricks, is designed not only for little ones but also for fans of all ages, combining the goodness of chocolate with the pleasure of play. The historic version of the pistachio colomba is joined by the classic version with candied orange peel, the dark chocolate version with almonds, and new variants such as the coffee and berry colomba.
All pieces in the Easter collection range from 38 to 48 euros and can be purchased at workshops in Cosenza (Carlo F. Bilotti Square, 8) and Quattromiglia (Via Rossini, 291).
Web site: La Cremeria Vitaro
