“Colomba di Pasqua” (“Easter Dove” in English) is an Italian traditional Easter cake, to welcome the Spring. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter but with no raisins. The dough is then fashioned into a dove shape and finally is topped withpearl sugar and almonds before being baked. A delicate speciality by C. Confetti: Colomba is natural, healthy and so good. Moist dough, naturally leavened for more than two days with pure Mother Yeast, enriched with soft and perfumed candied fruit and covered with a crunchy hazelnut and almond glaze made according to tradition, starting from whole hazelnuts. Many are the legends but all of them link it to our land. Our favourite legend tells about the people of Longobardi who, during the siege of Pavia, received as gift a cake with the shape of a dove as symbol of peace.
About the brand
Since its foundation in 1919 in Milan, on the initiative of Angelo Motta, the Motta brand stands out for its ability to create and innovate in the confectionery sector thanks to a wealth of knowledge and technical skills of the highest level. Strong of the acquired know-how, Motta has been the protagonist, over the years, of innovations that have gone beyond the product, setting trends in society and language, marking a change in lifestyle. Today it presents itself as a brand that sets trends in quality, offering answers that are never predictable, ingenious, surprising and suited to the needs of consumers. The secret of Mr. Motta’s success is precisely in the panettone, the Original.
The pastry chef, in 1919, takes up the ancient method of natural leavening and revisits the dough and the shape of the cake. In this way, the panettone becomes taller, softer and richer in raisins. Since then, its creation has conquered the whole world and has been an all-Italian icon for 100 years. A legend of love is linked to the panettone: that of Ughetto degli Antellari, a noble knight who, to win over his beloved Adalgisa, prepared a sweet bread with raisins and candied orange and citron peel. Another story is that of the chef Toni who, after burning the Christmas cake, decided to garnish it with candied fruit and raisins. Thus was born the panettone, called “pane di Toni”.
Wheat flour, Raisin 23%, Butter, Sugar, Fresh egg yolk, Candied citrus peels 5% (orange and citron peels, glucose-fructose syrup, Sugar), Natural yeast (contains wheat), Invert sugar, emulsifying agent: mono-diglycerides of fatty acids (of vegetal origin), Whole fresh pasteurized milk, Salt, Natural flavours.
May contain traces of nuts and soya.