With this selection, we invite you to discover the names that are charting a new course in taste: from the “heretics” ready to challenge the dogmas of sugar to the guardians of the traditional pastiera, all the way to the surprising fusions between the worlds of gelato and pastry. Get ready for a sensory journey that transforms every bite into an experience.
Nexo Chocolate: Beyond the Egg, Toward Edible Sculptures Made with High-Quality Chocolate
The Longobardo Egg by Nexo Chocolate ranks among Italy’s finest in terms of innovation and taste. Born from the vision of Keyla Cotrina, the company blends the spirit of Peru with Italian manufacturing excellence. In the open-kitchen workshop in Trezzo sull’Adda, the cocoa undergoes a unique and meticulous “tree-to-bar” process. Each creation originates from beans grown on family plantations, ensuring unparalleled purity. The connection to the region is highlighted by an exclusive surprise: a bronze reproduction of local artifacts. The miniature Lombard artifact transforms the tasting into a cultural experience to be cherished over time. The refined aesthetics and technical mastery thus celebrate a meeting—including an emotional one—between South America and Italy. An organoleptic journey that elevates the Easter ritual to a moment of authentic and refined pursuit of flavor. As for the BeanToBar 80% Easter Egg, the gourmet of the moment may prefer the intensity of the single-origin Piura, with hints of red fruits, cherry, and pecan, or be captivated by Tanzania, an 80% dark chocolate characterized by vibrant citrus and honey notes. A unique product, as it is the first egg in Italy made entirely from raw beans. Inside, the chocolate treasure chest holds precious edible beans, direct evidence of the raw material.
Renato Bosco: the baker’s touch and the purity of the product
Renato Bosco’s take on Easter has always been a true exercise in precision when it comes to yeast. His offerings span diverse flavor profiles: from Tre Cioccolati, a delicate balance between cocoa dough and the crunch of hazelnuts, to the refined Apricot and White Chocolate, where the sweet finish is tempered by the subtle acidity of the juicy fruit. This year, the new Peach and Lemon variant stands out like a breath of fresh air, designed to harmonize with the creaminess of ice cream; this temperature contrast makes it a perfect choice for the post-lunch festive season. The evergreen, however, remains the Classic Colomba, where the active sourdough acts as an invisible framework upon which exceptional ingredients are woven. Here, candied orange is not a guest but the “star” of the dessert: with a 20% content, the peel melts into the soft texture of the dough, releasing essential oils that evoke spring. The sweetness of acacia honey and the deep aroma of Madagascar Bourbon vanilla complete a clean flavor profile, free from any chemical shortcuts. To bring it all together, an almond glaze and sugar sprinkles provide just the right crunch, sealing a leavened pastry that is, above all, a tribute to the authenticity of nature.
Marchesi: among Italy’s most spectacularly decorated Easter desserts
The Aesthetics of Flight heralds the arrival of spring at Marchesi 1824, where the theme of the swallows’ return is transformed into a confectionery narrative of rare elegance. At the heart of the collection is the introduction of 74% Venezuelan cocoa mass. The blend, selected for its old-world aromatic rigor, coats eggs that explore unprecedented balances between the savory notes of dried fruit and botanical acidity. This dialogue continues in the fillings, where pairings such as pecans and caramel or pistachio and raspberry eschew the ordinary in pursuit of lingering depth. On the leavened goods front, the Colomba stands as a testament to technical mastery: a silky dough that incorporates measured amounts of ginger and black cherry. Each creation bears the mark of Pastry Art Director Diego Crosara, who transforms hand-crafted decoration into an extension of flavor. The historic shop windows in Milan and London thus become theatrical backdrops for a chocolate nest. The 2026 collection harmonizes historical heritage with a contemporary sensibility: in this context, the simplicity of the classic dough remains the benchmark of excellence against which the entire evolution of pastry-making is measured. A celebration of Easter that chooses the path of grace, where every gesture is aimed at enhancing the purity of the product.
The products are available at the three Marchesi 1824 pastry shops in Milan—Via Santa Maria alla Porta 11/a, Via Monte Napoleone 9, and Galleria Vittorio Emanuele II—as well as at the London shop at 117 Mount Street, Mayfair, and the corner in Harrods’ Chocolate Hall.
From the Colomba with Amalfi Coast IGP Lemon to the pastiera: Diego Vitagliano’s signature Campania-style Easter
Once again this year, Diego Vitagliano celebrates Easter with meticulous attention to doughs and premium ingredients. At the heart of the production process lies the sourdough starter, refreshed three times at three-and-a-half-hour intervals for a total fermentation cycle of 24 hours. The result is a uniform crumb and a silky texture, enriched with French butter and acacia honey. The assortment of Colombe comes in three gourmet interpretations: the Traditional, enhanced with Sicilian candied orange and Bourbon vanilla; the refined Amalfi Coast Lemon IGP variant with white chocolate glaze; and the intense Chocolate version with fine Belgian dark chocolate. There is also a tribute to Neapolitan tradition with the Pastiera, a dessert balancing unsifted wheat, sheep’s milk ricotta, and Neroli floral essence, enclosed in a shell of impeccable artisanal shortcrust pastry. All creations that elevate local ingredients, in a perfect union of historical heritage and haute patisserie.
Products available for shipping throughout Italy via the website’s e-shop diegovitagliano.it, and directly at the pizzerias in Naples, Bagnoli, and Pozzuoli.
Fratelli Sicilia’s sweet apostasy: no candied fruit, more avant-garde
Forget the sugary clichés. Salvo and Piero Motta’s Easter 2026 collection sets out from Catania to captivate the palates of those most open to experimentation: here, their method succeeds in drawing out the maximum expressiveness of the raw ingredients—whether it’s yeast-leavened dough or chocolate—without taking the easy route when it comes to flavor. The 72% Egg dispels myths and challenges confectionery engineering in its own way: the extra-dark shell, devoid of the astringent sharpness many expect from high-cocoa-content chocolates, envelops the bite with a velvety smoothness, the result of proper roasting during production. Inside, the red fruit cream creates a contrast in color and flavor, where the “crackling” crunch of freeze-dried fruits gives rise to an unexpected dance of textures.
The real revelation, however, comes with the “heretical” Colomba: the Motta family “dared” to omit the citrus zest and almond glaze. The result? A sense of widespread olfactory clarity, that puts the dough and the base structure front and center. The dough, the result of slow fermentation, acts as a “buffer” for the encounter between the vertical acidity of the apricots and the lactic roundness of white chocolate. It is not a subtraction, but an exaltation of the dessert’s central characteristics. With production increasingly focused on global markets—from the Catania Plain to Southeast Asia—the brand demonstrates that the island’s identity is not a folkloric cage, but rather a driving force for a contemporary elegance that sets the standard.
Sal de Riso, the Amalfi Easter that tells the story of a region
Sal De Riso’s artistry in baking gives voice to Campania’s biodiversity, where the careful management of long rising times yields doughs of ethereal lightness. For Easter 2026, the Master Baker blends modernity and tradition in the Colomba Dubai Chocolate, featuring a heart of Domori cocoa that meets the crunchy exoticism of kataifi pastry and the intensity of pistachio, to be customized on the spot with a refined pastry bag. Equally iconic is L'Amalfitana, a textural homage to the gardens of the Amalfi Coast: here, the leavened dough incorporates fragrant candied oranges, mandarins, and lemons, caressed by a velvety limoncello cream and nestled in a tailored cap. The story continues with the aesthetics of chocolate, featuring two-tone tiles that replicate local majolica and stylized gianduia eggs, transforming the pastry into an experience of fine craftsmanship to be collected and savored.
Eataly
Eataly’s art of baking is expressed through a series of slow, expert fermentations, where time is the secret ingredient. Over forty-eight hours of fermentation with active sourdough starter shape a dough with an airy, light texture. In the Classic version, high-quality dairy butter and fresh eggs create a velvety texture, enhanced by citrus. Candied orange peel and hints of Madagascar Bourbon vanilla infuse the honeycomb texture with an old-world aroma. For palates seeking boldness, the Three Chocolates variant blends the intensity of dark chocolate with the sweetness of milk chocolate. White chocolate completes the gourmet trio, blending harmoniously into a resilient structure. Each creation is sealed with a glaze where the crunch of almonds creates the perfect contrast. The pursuit of excellence continues with the Dark Chocolate Mini Egg: the shell of fine cocoa envelops a shower of freeze-dried raspberries, offering an unexpected tart and fruity note. These precious bits break up the density of the chocolate, transforming every bite into a moment of indulgence.
The all-female mini-workshop in Bronte that makes the colomba great: Vincente
In Bronte, artisanal craftsmanship takes on a pink hue in a workshop where the talent of women—who make up 80% of the workforce—transforms raw ingredients into imaginative baked goods. Vincente’s philosophy is rooted in an almost devotional care for the dough, the result of long, natural rising processes that ensure a distinctive lightness. Two creations, in particular, embody this connection to the Sicilian territory and the pursuit of the perfect flavor balance. The Mongibello colomba is a delicate tribute to purity, featuring a “pandora-style” texture enriched with butter and honey, then enveloped in a sumptuous glaze of white chocolate and whole Sicilian pistachios. At the opposite end of the spectrum, yet equally refined, is the Persica: here, the dough embraces the aromatic sweetness of candied peach and the intensity of 70% extra-dark chocolate chips, finishing with a crunchy topping of sugar crystals and chopped nuts. With every bite, the rigorous selection of ingredients and the expert touch of over a hundred artisans emerge—artisans who, during peak production, safeguard the prestige of the Pistachio DOP.
Bonfissuto’s “Panettuovo”: two desserts in one and three spreads
Giulio and Vincenzo Bonfissuto continue to celebrate Sicilian pastry-making expertise, elevating the island’s millennia-old tradition with the technical precision of contemporary pastry arts. From this vision comes the “Panettuovo,” a one-kilogram “sweet neologism” that boldly blends the soul of festive leavened bread with the aesthetic of the Easter egg. The heart of the dough, made with natural sourdough starter and Sicilian wildflower honey, embraces the softness of liquid butter and the lingering fragrance of Madagascar vanilla beans. The “dome” features a variety of layered textures: the white chocolate coating incorporates whole toasted pistachios, crunchy hazelnuts, and the iconic nuggets of Modica Chocolate. The experience is rounded out with an elegant selection of spreads, ranging from pistachio to hazelnut, to the characteristic graininess of Modica Chocolate PGI. Included in the refined packaging, a complimentary 60-gram sample reveals a cream with a surprise flavor, designed to enhance every slice. Thus, the Colomba takes flight with renewed vigor.
Where to buy Panettuovo online
The almond cake not to be missed, with a dough crafted by a master baker: Massimiliano Prete
In his bakery in Saluzzo, Massimiliano Prete bakes his signature Easter breads using a technique honed over twenty-five years of experience in both pastry and bread making. His Colomba Classica stands out for its dough, which is left to rise for 36 hours using sourdough starter, vanilla, and candied orange peel. This process gives it a soft, airy texture, topped off with a glaze of almonds and hazelnuts. Even upon unwrapping, the dome releases all its aromas, thanks in part to the presence of unsweetened cocoa powder among the ingredients. This year’s Apricot and Chocolate version focuses squarely on the contrasts between acidity, sweetness, and pleasant hints of bitterness, incorporating candied apricot and 63% dark chocolate for a more complex aromatic profile. Behind the scenes lies a production process using locally grown wheat, overseen by the master baker, along with constant monitoring of every stage of production. As Prete himself explains: “I built the bakery right near my home so I could personally monitor every step and ensure technical excellence.” And among his goals has always been sharing his expertise with the younger generations: “We want to share our approach—one of patience, precision, and poetry—while constantly raising the bar for quality.
Massimiliano Prete’s Colomba Shop
The premium lactose-free Colomba: when leavened bread is inclusive
There is a balance where fine pastry ceases to be exclusive and becomes inclusive. Pasticceria Lorenzetti’s Innovative Colomba breaks with the dogma of cow’s milk butter to elevate lightness to an aesthetic standard: the secret lies in a “naked” dough, free of lactose, which owes its fluffiness to the slow dance of sourdough starter active since 1960. Inside, drops of peach jam create veins of pure fruit. Among the 2026 filled varieties, one stands out with semi-candied apricots, whole wheat flour, and muscovado sugar, featuring a more textured crumb where the licorice notes of molasses meet the grain’s raw fiber. As Master Lorenzetti emphasizes: “I have always sought out the very highest quality ingredients to pair with our historic sourdough starter without compromising. Over the years, this choice has paid off, and today our leavened goods are in demand throughout Italy and around the world, making us proud of our work." From apricot to peach, every bite is a small technical statement: less fat, more structure, without sacrificing our artisanal identity.
Perrotta Colombe
Nestled in the heart of the lush Irpinia region, the Perrotta di Montella bakery draws on thirty years of artisanal expertise to craft its exceptional leavened baked goods. Production relies exclusively on sourdough starter, which undergoes a slow, natural fermentation process lasting over 36 hours. This process allows the dough to develop a delicate aromatic profile, a soft texture, and the perfect level of acidity. The selection of raw materials prioritizes high-quality ingredients, such as butter, fresh eggs, and vanilla beans, without the use of preservatives, colorants, or emulsifiers. The range includes the classic recipe with candied orange peel, the apricot variant, and the version with extra Madagascar dark chocolate chips and glaze. Every step, from manual processing to packaging, reflects the company’s philosophy of combining technical innovation with respect for local traditions. The result is an authentic dessert, a synthesis of rigorous production standards and deep dedication to the local region.
Between elegance and vibrancy, Master Faiella’s filled colombe: from apricot to rum and chocolate
Master baker Vincenzo Faiella, awarded two “Torte” by Gambero Rosso and already the winner of the FIPGC title for “Best Panettone in the World” (2019–2020), as well as the award for best artisanal panettone in the “Parma City of Gastronomy” competition, has created a line of eleven signature leavened products in San Marzano sul Sarno. At its core is a 36-hour natural fermentation process using sourdough starter, French butter, and Madagascar vanilla (the latter an ingredient that retains its distinct character even in the richest versions, with their abundant fillings and accompanying aromas). Special mention goes to the Apricot and Almond version: a dough with a particularly light and airy texture that highlights the candied fruit pulp in harmony with the crunch of the almond glaze. The assortment is enriched by the Classic version with hints of orange and mandarin, the Coffee variant with blends roasted in-house, and the freshness of the Limoncello-filled dessert. The regional connection shines through in the Apple and Cinnamon version featuring Melannurca Campana PGI apples, while bolder profiles characterize the Chocolate and Rum and Zabaione and Sour Cherry editions. Traditional Campania desserts are a must: the Neapolitan Pastiera and the sweet Casatiello from the Phlegraean Fields, a testament to a quest that combines precision craftsmanship with regional roots.
When gelato meets leavened pastry: I Mannari’s colomba filled with semifreddo
In the Montagnola neighborhood, the artisanal expertise of I Mannari inspires a masterpiece of fine cold pastry crafted by master pastry chef Giuseppe Bassanelli. The star of the show is a colomba whose dough is finished with an ingenious technique of internal glazing using Valrhona dark chocolate. The crisp shell acts as a waterproof seal, protecting the dessert’s softness from the moisture of the filling: a decadent zabaglione semifreddo. The temperature contrast becomes an experience thanks to a brief passage through a warm oven, which restores the softness of the dough and gently melts the creamy filling. A limited edition, also available in custom variations, where the art of sub-zero confectionery marries the tradition of great Roman leavened pastries.
Eggs from a century-old chocolate shop: the aesthetics of taste by Giraudi
In Castellazzo Bormida, Giraudi’s history dates back to 1907, evolving from a traditional bakery into a center of chocolate excellence thanks to the vision of master pastry chefs Paolino Boidi and Giovan Battista Giraudi. Today, Giacomo and Davide Boidi preserve this centuries-old heritage, transforming fine cocoa into haute cuisine sculptures. The Easter collection highlights the purity of the raw material with new-school creations such as the Limited Edition 4.3, where a shell of 72% Venezuela Sur del Lago dark chocolate meets the creaminess of Gianduiotto with Piedmont I.G.P. hazelnuts. The Artistic Eggs, hand-painted with natural colors, transform white chocolate into a contemporary chromatic canvas, while the Decorated Eggs play with inclusions of nuts toasted in-house, crushed cacao nibs, and salted caramel crystals. To satisfy diverse preferences, the C’era un… egg skillfully balances milk and dark chocolate, while the Ovetti mignon round out the “Easter feast” with a bite-sized treat for everyone. Each product reflects the brand’s century-old expertise, honed from the early Mandrugnin days of the 1960s to modern food and wine collaborations.
For pistachio lovers: the grand dessert filled with Pistì
The character of the Colomba Pistì is defined by a slow production process, marked by thirty-six hours of natural fermentation. When sliced, the dough—made from select flours, locally sourced butter, and eggs from free-range farms—reveals a regular, even texture. In the special edition we tasted, the center of the pastry contains a filling of thick pistachio cream, designed to balance the sweetness. The white chocolate coating entices the palate by contrasting with the soft texture of the base, without overpowering its flavor. The selection of ingredients ensures a natural aromatic persistence, enhanced by the quality of the dried fruit used.What stands out is the moist interior of the pastry and the pairing of the savory pistachio with the milky sweetness of the chocolate. A contemporary interpretation of Easter, focused on the essence of flavor and the precision of technique.
Available for purchase here via the online shop
