If there is no Christmas without Panettone, there isn't Easter without dove: its fragrance of almonds and flowers is irresistible and continues to conquer the palates of Italians. Originally from Lombardy, from Pavese in particular, the Colomba has now spread throughout the country and is offered in various, sometimes even extravagant, versions. But what are the best Artisan doves 2023?
Every year it becomes more and more difficult to choose the "best" Colomba Easter, among the infinite proposals of Italian pastry chefs and starred chefs. There is something for all tastes, from the classic to the more creative ones with carefully selected raw materials, increasingly innovative glazing and garnishes. Here are some suggestions to make Easter 2023 "sweeter".
Best handcrafted doves 2023: some suggestions
Follador oven surprises with three different variations of Colombe (1kg): the Classic Colomba, prepared according to tradition, with an aromatic orange paste, filled with orange candied fruit and a crunchy icing coating of granulated sugar and almonds; those with a sweet tooth can opt for the Chocolate and Apricot Colomba and the Red Fruit Colomba.
Don't worry for those who are intolerant to dairy products: there is the new lactose-free Colomba DeVivo. “Pellecchiella and chocolate” comes with a soft dough, enriched with Pellecchiella del Vesuvio quality apricots and Macaè 62% lactose-free chocolate nuggets, single-origin Brazilian Valrhona.
Colomba is also excellent Renato Bosco – Saporè Pizza Bakery, with abundant and well distributed candied fruit, and a moist and soft crumb. Or the soft one of Sal De Riso, filled with cherries in syrup and maraschino scented custard covered with a glaze made with white chocolate and vanilla flakes.
Among the best artisanal doves 2023 there is also that of Terminus Creamery. In addition to the Classica, Simone De Feo and Monica Fantuzzi are proposing the Colomba Tiramisu again this year, with a soft dough made with Caffè Terzi coffee, cocoa from Lim Chocolate and a pinch of mascarpone.
Also worth mentioning is theAncient Roscioli oven which for Easter offers 5 different types of Colombe: classic, pears and chocolate, apricots and caramel chocolate, with three chocolates and gianduia with pecan nuts. There are also many proposals of the Breeze Furnace: Classic, Creative, Vegan and “Ugly but Good” (perfect in terms of taste but with some aesthetic defects, at a discounted price for those who want to contribute to the fight against food waste).
Who does not fear "a glycemic peak", there is the Colomba di Tabian to the ten added sugars. In reality, master Claudio Gatti uses only natural and organic sugars, with a view to well-being and attention to health. You can choose two versions: one with raisins, orange and citron, candied fruit with organic cane sugar and the other, for those with a sweet tooth, with chocolate.
Young Matthew Sweetboy, at the helm of the family pastry shop in the heart of Ciociaria, offers its artisan Colomba with figs and white chocolate.
Two other doves to buy at Easter are the rich and well glazed one with a vanilla note Kind oven and the one with the classic icing, Breton butter and stringy breadcrumbs Oliveri 1882. Or, those who love an aromatic note can opt for the new proposal of the Vicenza brand for Easter 2023: the Colomba Orange, Mandarin and Cardamom.
The "starry" doves of 2023
The most popular chefs, even those popular on TV like Antonino Cannavacciuolo, have been successfully dabbling in artisanal production for years. Each one adds his touch, his taste and quality raw materials, always respecting the traditional recipe which in some cases is enriched with elements that guarantee its originality. Let's see some handcrafted Colomba 2023, among the best signed ones.
For those who love classic flavours, there is the pastry chef's traditional Colomba Ernst Knam: almonds, candied orange and granulated sugar. Among the must-haves, the Colomba by Iginio massari, a perfect balance between flavors and aromatic tastes, with a lively but delicate citrus note.
When fashion and cuisine join forces: also try the "branded" Colomba from Gucci Osteria in Florence, the starred restaurant created by the world-famous chef Massimo Bottura. In preparing the Easter dessert this year, chefs Karime López and Taka Kondo combine classic and creative ingredients such as candied apricots and gianduja.
The Dove of returns Ciccio Sultan e Fabrizio Fiorani and it's always the same delicious story: candied fruit, flour, butter, vanilla and almond icing, because without almonds it wouldn't be Sicilian.
Massimiliano Alajmo offers two versions this year: the extra-virgin Calandra with citron and candied orange and the one with chocolate and spices.
Even this year Da Vittorio cannot miss his Classic Colomba, with chopped amaretto and Amaretto di Saronno, and the one with Chocolate, with chopped gianduja and dark chocolate drops.
It's not a party without leavened products from Niko Romito. La Colomba is studied in detail: vacuum-packed candied fruit (less sweet and more aromatic), fruit, pralin-like "icing" with 50% raw beet sugar, Sicilian almonds and egg whites to bind.
Antonino Cannavacciuolo and his pastry chef Kabir Godi, in addition to the wide range of Easter proposals, offer the Colomba Vegana, with chocolate drops but without candied fruit, instead of butter, soy milk, extra virgin olive oil and cocoa butter.
Finally the big one Chef Gennaro Esposito offers an artisan Colomba with berries that fully replace the classic candied fruit and offer a combination of delicate and very fragrant flavors ideal for lovers of sweets with a fruity taste. But also worth mentioning are the artisanal dove with apricot, the sweet Vesuvius pellet typical expression of the Campania region and the artisanal dove with apple, cinnamon and almonds with milk chocolate icing
The 2023 handcrafted doves awarded
Like every year, in this period there are also many pastry competitions born with the aim of electing the best Easter leavened products in Italy. As Divine Colomba 2023, the competition organized by Goloasi.it, which decreed the best traditional Colomba (Pugliese), the creative one (Lombarda) and also the leavened products of Lazio, Campania and Abruzzo were awarded. Or the contest Best Colomba in Italy 2023, announced by Italian Federation of Pastry Ice Cream Chocolate (FIPGC). The winners of this year's edition are two pastry chefs from Southern Italy:
- Best Classic Colomba: is that of Michele Pirro, master pastry chef of San Marco in Lamis (Foggia). This Colomba is made with only candied orange peel and is covered with a crunchy glaze.
- Best Innovative Dove: it is that of Domenico Manfredi, master pastry chef from Teggiano (Salerno) who created a Colomba half puff pastry filled with Santa Rosa cream.
The doves of the supermarket, which are the best?
Among the musts of the supermarket we find Tre Marie. It's called "Colomba Magnifica": a recipe without candied fruit and without icing, with great softness. Or you can opt for the original Colomba Motta, characterized by a beautiful glaze distributed in a harmonious way and punctuated by a fine grain and brown almonds. Among the most purchased there is Lands of Italy and the inevitable Colomba Melegatti, covered with an icing sprinkled with almonds and coarse grains for greater crunchiness. And finally the Colomba Lotus flower, whose flavor recalls that of a pandolce, soft and light, with notes of butter and that of toy, characterized by a very clear glaze on which the sea bream almonds stand out.
