La Colomba Pasquale
March 28, 2026
The Easter tradition shaped from panettone.
We conclude our panettone season with La Colomba Pasquale, Italy’s traditional Easter cake and a symbol of spring across the country.
Its modern form was developed in 1930s Milan by Dino Villani of Motta, who adapted panettone dough for Easter so bakeries could continue their craft beyond the Christmas season.
Over time, it evolved from a practical idea into a tradition of its own, refined by generations of Italian pastry chefs.
At Emporio Rulli, Colomba is prepared with the same slow process as panettone, naturally leavened over three days using our lievito madre. The dough is enriched with butter and eggs, folded with candied orange peel, and finished with an almond glaze and sugar crystals before being shaped into its signature dove form.
For over 40 years, Gary has baked Colomba each spring, continuing a tradition that, while younger than panettone, is no less essential to the Italian table.
Light, aromatic, and delicately structured, it is meant to be shared as spring begins.
La Colomba Pasquale - $68.00
La Colomba Pasquale is Italy’s traditional Easter cake, naturally leavened over three days using our lievito madre. Made with butter, eggs, and candied orange peel, and finished with an almond glaze, whole almonds, and sugar crystals. (1200g)
Order by March 30 to ensure arrival before Easter. Limited production each week.
