From the version with pistachio spread to the savory variant with salami and mortadella, to the signature interpretations of the traditional dessert: here are all the colombe gifts worth grabbing before April 20!
Walter Musco
It is an elegant colomba, that of Walter Musco, which makes balance its distinctive feature. The almondy cover, compact and uniform, already stands out to the eye and then gives the right degree of bite on tasting. One is struck by the punctuality with which the various scents emerge clearly, from the toasting of the dried fruit to the genuineness of the cereal, up to the “milky way” of the butter, capable in turn of sharing the scene with the lively citric notes of the crumb (in addition to candied orange, lemons are also present, as well as the orange paste itself). At the end of tasting, the mouth remains clean and free of greasiness, a symptom of the precision work on the balance of the various components. We are talking about the rest of one of the best pastry shops in Italy, particularly known to the Roman public for thematic reviews inspired by the contemporary artistic galaxy.
Every year, in fact, at Christmas and Easter celebrations the place becomes an authentic exhibition space to expand the gastronomic discourse; this is confirmed by the recent Exhibition “The Abstract Reality of Manga,” focused on the dialogue between storytelling and drawing, concept and illustration. The result is as many chocolate sculptures such as, for example, Jeeg Robot D'Acciao, in reference to the work of Gu014d Nagai, or Pokemon, recreating the characters of Satoshi Tajiri (you can admire them at the venue until April 19). Returning to the colomba, we also point out the black cherry in syrup and poppy seed, apricot, gianduia and tonka bean, and chocolate flavors (all €45, while the classic is priced at €42). The pastiera, embellished with modern decorations instead of the typical lattice of pastry on the surface, and the gourmet eggs, from milk chocolate and passion fruit to the caramel edition (28€), are impressive.
Colombrilla
Nice performance for Pasticceria Alba, which had already convinced us in December with the Pansucchio. Now it is the turn of Colombrilla, a very pleasant alcoholic variant of the great Easter yeast. Thus Caribbean rum returns to give the dough a particular roundness and envelopment, which at the same time does not undermine the background hints of vanilla bean (enhanced, indeed, precisely by the nuances of the distillate). The list of inserts is rich, with extra dark chocolate and excellent candied chestnuts; the sweetness diffused, as befits desserts with important fillings, but at the same time mitigated by the lively pungency of cocoa.
The fluffy, flaky texture, the result of the proper management of the family's 70-year-old sourdough starter, remains a plus. On the other hand, the three siblings Ermanno, Massimiliano and Fabiola Fiorentini (heirs of the Viterbo-based sign founded by their father in 1960), starting from the symbol of spring festivals, have been able to create an identity product, which has become a registered trademark and is even distributed abroad. Decisive, to make the texture dynamic, is the frosted coating that contrasts with the creaminess of the chestnuts. A different dessert to surprise fans of the rum& chocolate combo, which is joined by other whimsical colombe (see the apricot, white chocolate and rosemary special). Colombrilla can also be purchased through shop for €34.
Luca Pezzetta
A regal mantle, an elastic body and a tourbillon of fragrances ranging from the peppery hints of citrus to the immediate comfort of Piedmontese butter: Luca Pezzetta's colomba is an institution in Lazio (and beyond), thanks to the precision work conducted by a solid team at the “leavened headquarters” in Fiumicino. They include the pizzeria Clementina (a multifaceted sign that actually winks at catering), Micro Forno and the recently opened Ippolito, which we will tell you about shortly. Returning to the Easter product-strong with three doughs and three leavening cycles, for a 48-hour confectionery workout-the distinguishing feature remains the pleasantly moist crumb, with excellent structure and shelf life, ready to melt in the mouth without leaving behind any residual fattiness. The impression is that of a taste that is rich in the bite and elegant in the aftertaste, all the way to the final cleansing.
Noteworthy, the dual presence of Calabrian oranges and bitter orange jam from Sicily to scent the crumb. On top, whole Maccarese almonds, also included in the icing along with Viterbo hazelnut powder; total coverage that honors the olfactory depth of the dried fruit, contrasting with the citric part. A harmonious background of Bourbon vanilla bean completes the “bouquet.” The classic colomba (priced at €40) lends itself well to becoming a cadeaux, aided by the impactful brightly colored packaging. And the results achieved by Luca, joined by Elisa Bastianelli and Daniele Mari, are worth the trip to Fiumicino alone.
Available for purchase at Luca Pezzetta's Micro Forno, Pizzeria Clementina, Ippolito and on the online shop.
Diego Vitagliano
We have already told you how Diego Vitagliano gives pizza the nuances of complexity of the Neapolitan pastiera, transforming the slice into a true end to a meal. Yet, there is much more to say about the young dough ace's Easter desserts: first of all, the pastiera can be purchased in a classic version (from the genuine filling of unsifted wheat, plus sheep's milk ricotta and the fragrance of Neroli oil, obtained from bitter orange blossom); then, the colombe are distinguished by their honeycombed structure and particularly silky to the touch, which immediately triggers a stringy tear. Scents of cereal, between toastiness and “bakery” aroma, give the crumb the typical appeal of a baked product rather than that of a “baroque” dessert. The same goes for suspension and glazing, generous but always calibrated in the degree of sweetness.
Once again this year, Diego churns out a product with 3 cycles of sourdough refreshment and almost 24 hours of “resting” the dough pre-baking. The ingredients favor top-notch homegrown companies, from Made in Sicily candied oranges to acacia honey, subject to an excellent butter from beyond the Alps. There are three filled versions, that with Lemon Costa D'Amalfi IGP and chocolate of different types, to which is added a savory new entry: the truffle colomba -same recipe, but “Sugar free”- with truffle butter and truffle flakes.
Shop online or at Diego Vitagliano's shops
Olivieri
On the strength of a futuristic system for product research and related distribution abroad (we tell you about it here), the Olivieri brothers churn out a personal and recognizable colomba, which reconciles the family knowledge of the historic Arzignano sign with constant technological investment. What strikes first of all is the bright yellow dough, airy to the touch and melting in the mouth, which already at first glance reveals the higher percentage of egg yolks used (four times the standard quota required by the specifications).
Then, the fullness of the butter stands out , with pleasant aromas of biscuit and warm milk, starting from the dome of greatest intensity and gradually arriving to the light crumb. A centrifugal butter, precisely, derived from the processing of freshly milked milk, while the Bourbon vanilla bean arrives discreetly, without overpowering the natural expression of the grain and the well-managed mother. Results from a four-day full leavening, with two doughs and two resting phases. Other notes of merit? Storability (the dessert remains moist for several days after being unwrapped) and sugars in the ranks, with no cloying tails in the aftertaste. Classic 900 g colomba at 39.90; same price for special editions (mention the excellent Apricot and Salted Caramel) in 750 g format.
Marchesi
“THE” colomba, 100% Milanese and sumptuous to the eye: Marchesi offers a leavened cake with a harmonious body, both in its upward development and in the proportions between crust and filling. Crisp and generous are the candied Sicilian oranges, with a viscous fragrance that melds with that of pan brioche and caramel when cut; of note are the use of brown sugar and the 48-hour leavening time, which give the dessert the ideal lightness for an end-of-meal tasting. It can be ordered in sizes ranging from 1 to 3 kilograms, with the scenic option of handcrafted royal icing decoration (now a must for the sign) if you wish to purchase the 1.5-kg dessert. We also recommend the peach-filled version with persuasive notes of vanilla and honey and an almond coating; for chocolate lovers, there is the “special” with Venezuela 75% fondant, whose bitter boost contrasts the roundness of the semi-candied cherries.
Lots of eggs with selected ingredients, Classic or gourmet (see the Egg stracciatella, where white chocolate alternates with cocoa grué); here too, especially for cadeaux, it is worthwhile to focus on the “edible sculptures” with royal icing and sugar paste that master pastry chefs create ad hoc in the workshop, this year inspired by the themes and symbols of the Goose Game. For a mouthwatering flashback into the rituals of childhood. Purchase at Marchesi 1824's three pastry shops in Milan - Via Santa Maria alla Porta 11/a, Via Monte Napoleone 9 and Galleria Vittorio Emanuele II -, and at the London pastry shop at 117 Mount Street. Prices and info here.
Perrotta
Leavening of more than 36 hours, a good 18 percent candied oranges and vanilla rigorously processed from whole pods distinguish Perrotta's classic colomba. Inside, the eyes are diffuse, a symptom of judicious management of the sourdough, and the orange paste brings dynamism without detracting from the natural bakery scents, which already evoke the genuine idea of domestic baking when cut. This is a product that brings together the sweet tooth with lovers of signature desserts. Of great delicacy is the version filled with Apricot Pellecchiella del Vesuvio, while the Peach and Mango variant focuses on the intensity of fragrance.
The brand, born 30 years ago in Montella, immediately bet on the excellences of the undergrowth-see chestnuts wood-dried on trellises and transformed into a variety of fine products. Today it leads the way in the creation of sweets, including precisely Antonio Giannotti's signature great leavened goods, which are striking for the sincerity of the inserts and the overall balance.
Mamm
The web of alveoli speaks for itself, along with the well-developed back: Mamm offers a colomba with impeccable texture, as evidenced by the “long” tear with relative soft impact. The icing is robust thanks to sugars and almonds of fair size; we also appreciated the “gentleness” of the candied fruit, tending toward sweet and without bitter tips. For Easter, the popular Udine bakery not only replicates the performance of past years, but also surprises the eye with unprecedented packaging, the brainchild of artist and designer Stefania Delponte, aka @ladupont. The fresh and lively design celebrates the arrival of spring and, with a subtle thread of irony, invites a reflection on the current climatic and environmental transformations through the famous adage “There are no more half seasons.”
However, the real novelty is a daring foray into the world of savory leavened products: the Colomba Casatiello (42 euros). Inspired by the quintessential Neapolitan rustic, the latter boasts such unusual ingredients as Friulian salami from Azienda Agricola Pividori in Pagnacco (UD), the prized Slow Food Presidium mortadella from Bonfatti, cheese from Fattoria Gortani Dairy and caciocavallo from Caseificio Matteo Capozzi in Gioia del Colle. The Extra Virgin Olive Oil Colomba-a butterless alternative ideal for lactose intolerant-with cream, chocolate, cocoa and sour cherries (38 euros; the classic at 36) is also worth a taste.
Massari
Iginio Massari confirms himself as a tireless researcher, able to guarantee the same quality every year despite the production expansion of recurrence leavened. His classic interpretation of the iconic Easter cake, characterized by a soft and fragrant dough with delicate citrus scents, as well as embellished with a sumptuous sugar and almond glaze, is available in different variations to meet specific needs: in addition to the traditional version, the master pastry chef offers a variant without candied fruit and a lactose-free option.
At its base, a process that has as many as four leavening stages, strictly controlled in terms of time and temperature, and the use of two separate doughs. A process that goes on for a total of 65 hours! Prices start from 29 euros to around 50 euros. For those who want to experiment with bolder flavors there is the “total pink” chocolate and raspberry colomba, the highlight of the collection.
Follador
Follador's traditional colomba, in which butter obtained from pure milk cream stands out, also boasts a considerable share of candied fruit, selected upstream for its fragrance and soft, juicy texture. Present at roll call and tasting is the refreshment sourdough starter, which enhances the natural taste of the cake enhanced by a delicate icing of sugar granules and almonds. Also among our favorites is the Almond and Lemon version, enriched with a soft almond paste that gives it a delicate marzipan aroma, plus cubes of candied lemon from the renowned Sorrento lemon houses, which bring an intoxicating fragrance. Remarkable is the Venexiana with double Lemon and Orange Peel, Bourbon Pulp Vanilla from Madagascar and Tahiti; a particularly soft and light dessert to be enjoyed in any season.
Tiri 1957
Vincenzo Tiri's colomba is not just an Easter product, but the centerpiece of a tasting experience that celebrates attention to detail and indigenous ingredients. An emblematic example is the use ofArancia staccia lucana, present in a generous 25 percent in its candied form; in fact, this intensely scented citrus gives the cake a vibrant citrus note. But the real strength of Tiri's colomba lies in its slow and painstaking manufacturing processes, culminating in a record 72 hours of leavening. The long process, orchestrated from a 100-year-old “mother,” is what gives the dough an ethereal fluffiness-a veritable cloud of goodness.
The cake boasts a coating of crisp, well-distributed almonds, which create a pleasing and stimulating contrast to the softness inside. The surface, moreover, releases delicate hints of roasting that, with chewing, break down into a range of more complex aromas, including a subtle hint of cocoa, also among the ingredients.
Brisa
The typical Easter cake welcomes a new blend of flavors thanks to the creative synergy between the renowned Brisa Bakery and the innovative Wilden Herbals. Their collaboration has resulted in this year's Colomba Botanica, an artisanal leavened cake that elevates organic and supply chain herbals from simple infusions to authentic ingredients, infusing a wide bouquet of herbs, spices, fruits and wild plants into the dough. The choice of natural raw materials that make up the dessert is at the heart of its originality. Ginger, cardamom, orange, fragrant verbena and candied lemon: each of these elements has been meticulously selected not only for its distinctive olfactory profile, but also for its inherent health properties.
Thus, the harmonious blend of scents given off by the crumb stands out on the nose and palate. Cardamom and ginger introduce a spicy touch to stimulate the senses, while orange and verbena give off an intensely fragrant scent. Finally, candied lemon lends a delicate roundness to the dough. The colomba can be purchased for 45 euros at Forno Brisa's six stores in Bologna, Italy, or online at the official Forno Brisa and Wilden Herbals websites .
Alessandro Comaschi
Novelty 2025, certainly not because of the signature, but because of the recent opening of the eponymous workshop led by Alessandro Comaschi and Giuseppe Spata. In fact, September 2024 saw the debut of PAC-Pasticceria Alessandro Comaschi, inaugurating its first Easter showcase with a trio of beautifully crafted colombe. We appreciated the traditional version for the harmony of the olfactory notes, from the freshness of Sicilian and Calabrian candied oranges to the fullness of butter, very present in the aftertaste for a 100% comfort tasting. On the other hand, the discretion of sugars, kept in check to enhance the added ingredients, stands out. Comaschi employs flours from Molino Pasini and completes a 24-hour leavening cycle, churning out pure filled variants that aim straight for suspension appeal.
This is demonstrated by the special entirely covered with a chocolate drizzle, or-for a bite enlivened by contrasts-the edition that leaves the scene to candied black cherries wrapped in crystalline sugar, to which the Agrimontana pistachio spread (obtained from Feudo di San Biagio dried fruit) gives the right degree of creaminess. The product can also be dosed as desired, thanks to the presence of a small jar included in the package. Prices range from 40 to 60 euros.
300mila Lecce
Easter takes on a profoundly ethical tinge in Lecce: behind the fragrance of the artisanal colombe signed “300mila” lies in fact a story of redemption and dignity, a project that transforms artisanal confectionery wisdom into a concrete path of social reintegration. In the 300mila Laboratory, located inside the city's former juvenile prison, some inmates of the Borgo San Nicola Prison, nearing the end of their sentences, dedicate themselves with commitment to the production of high-quality Easter pastries, acquiring professional skills and, above all, rebuilding their own sense of worth.
Under the supervision of Davide De Matteis, this virtuous reality is developed in close collaboration with the Ministry of Justice and gives birth to colombe with a mother yeast that has been alive for a good twenty years, a slow thirty-hour leavening and first-rate butter. The size and persistence on the palate of the Toritto almonds are remarkable. The classic version stands out for the pulpiness of the candied oranges, the melting dough and a generous glaze. This year, the range is being enriched with a new addition designed for dark chocolate lovers: a colomba with an intense cocoa dough and a delightful coating of pure chocolate and almonds. The doves can be purchased at 300mila at 47th Rgt Infantry 3/5 Street in Lecce, or by calling 0832.307448 or visiting 300mila.it. The cost is 38 euros for the traditional colomba and 40 for the chocolate one.
Signor Carbognano
A colomba that we recommend not only for Easter breakfast, but also as a dessert at the end of rich holiday lunches. Airy and impalpable slice, with an evident vertical development, which, however, fully enhances the facets of expression of the mother yeast “maison” and a candy to say the least exuberant. Fine-tuned with more than 48 hours of artisanal processing, the cake counts two doughs and satisfies even meals hostile to candied fruit, given the distribution of a “pandorata” variant totally devoid of inserts.
In any case, the dough resists tearing by showing remarkable elasticity, even without heating the product before tasting. This is a result of the mastery of the Chifari family, which has been fomenting Palermo's gourmand galaxy for decades, from the three Signor Carbognano gelaterie/pastry shops to the Pizzeria (formerly Bistrot) Archestrato in Gela, awarded 3 Spicchi by Gambero Rosso. Colombe. traditional and Chocolate are purchased at the above-mentioned locations at a cost of €35, Pistachio €40.
Martesana
It is one of the oldest Milanese yeasts that gives life to the Martesana colomba, which uses a mother of more than half a century to offer a variety of “orthodox” or filled delights. We sampled the classic cake, which is particularly aesthetically appealing because of its coating of generously sized almonds and sugars. Processing involves a total of 48 hours, depending on the proper development of the product, which is characterized by numerous candied inserts with capillary distribution throughout the slice.
The skilled pastry chefs heirs of Vincenzo Santoro also churn out the Milano version with figs, rice, saffron flavors and walnuts, ideal for connoisseurs of gourmet desserts given the complexity of the “basket” of ingredients. On the other hand, La Colomba with tris citrus fruits and lactose-free butter, an inclusive edition with intense and varied aromas, and Frutti rossi e mandorle with a winning combo of currants,blackberries and raspberries,are absolute new entries. Prices range from 35 to 78 euros depending on size.
Vincente Delicacies
This “dessert atelier” nestled in the heart of Bronte -the “green cradle” of PDO pistachios-always holds pleasant surprises. For Vincente, the protection of Sicilian excellence translates into a sustainable cultivation project, featuring clean energy from photovoltaics and renewable sources; the bakery also nurtures the local social fabric, providing a job opportunity for nearly 100 women during the harvest season, with the female prevalence of the staff close to 80 percent.
For Easter 2025, the sign sets the window display (also online) with a slew of handcrafted colombe featuring Km 0 ingredients, among which “Persica ” stands out (hand-wrapped €45, gift box €50), a flavor combo between the bold bite of extra dark chocolate, the velvety wrap of peaches and the heady crunch of Sicilian pistachio. A meeting created to enhance historic local recipes with level inserts, which together make up a mouthwatering, Easter breakfast dessert. There are many flavors with hand-wrapped or gift box; among those in the Fastuca line, however, we point out the Moresca, a pandoro colomba covered in 70 percent extra dark chocolate with grains of Bronte DOP green pistachio and filled with Bronte DOP green pistachio cream (50 euros).
Bonfissuto
At the Canicattì pastry shop, great leavened goods take on the flavors of Sicily, reflecting the local confectionery heritage with original twists. Colomba is marked by a soft texture and a flavor profile to the full advantage of the fillings, capable of fully expressing the aromatic complexity and typicality of the South. This year the focus is on the egg, elevated to the emblem of the holiday and celebrated through the creation of the Panettuovo.
This curious Easter dessert, halfway between chocolate sculpture and filled dove, is distinguished by its white chocolate shell, embellished with a crunchy pistachio and hazelnut grain and enriched with slivers of fine Modica IGP chocolate, generating a peculiar layering of flavors in the mouth. A new product sprung from the ingenuity of brothers Giulio and Vincenzo Bonfissuto, who sign a wide range of themed yeast products. Absolutely not to be missed is the Pistachio Easter Colomba (awarded the Gambero Rosso top Italian food award for the third year in a row) with a white chocolate and whole pistachios coating, plus included pistachio cream spread.
Lorenzetti
In the panorama of Veneto's confectionery excellence, Lorenzetti stands out for its ability to reinterpret tradition with flair and painstaking method, using the family's historic mother yeast from 1970. In view of the upcoming holidays, among the most intriguing proposals is the Colomba Artigianale alle Albicocche (€38 for in-store purchase and €42 with shipping), with a surprisingly soft texture.
Its strengths? The sunny notes of candied apricots, the discreet presence of a hint of cocoa, and the silkiness of butter. The use of stone-ground whole-wheat flour also enhances its rusticity and genuine texture. The Colomba classica al Vin Recioto is particular, a combo that reintroduces the successful combination already appreciated in the Christmas panettone.
