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Colomba di Pasqua

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Colomba Pasquale ("Easter Dove" in English) or Colomba di Pasqua is an Easter 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. The Colomba di Pasqua was commercialized by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas specialty panettone that Motta foods were producing.

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