Why do we eat colomba at Easter?
Easter is almost here, and as with any self-respecting tradition, every Italian's table must feature a delicious and well-filled traditional Colomba. In our last article, " Giacomazzi Easter Colombe: The Artisanal Ones..." We actually revealed some of the secret ingredients of our artisanal Colomba, including the slow preparation and use of genuine ingredients . But today we want to delve even deeper and explain why this dessert simply cannot be missing from your table.
Why is the dove a symbol of peace?
Everyone loves a story, and this dessert hasn't been spared one. Numerous legends and myths surround the Easter dove cake. It's said to originate in Lombardy, but also in Veneto and even Sicily. But what is its true origin?
It would seem that the Easter dove is considered a Lombard dessert , since the main legends that are handed down are from these very places.
According to the most famous myth, the Lombard king Alboin, after conquering Pavia, asked the nobles to bring him gifts of gold, precious stones, and twelve sixteen-year-old girls on Easter Sunday. For the occasion, the court chef created a soft, light, and fragrant cake, shaped like a dove, to recall the embellishments of Pavia Cathedral. Upon taking the first bite, Alboin exclaimed, "How delicious! From now on, we must show respect to doves." And when, shortly thereafter, the young women who were to be his prize began to parade before the king, when the sovereign asked, " What is your name?", the first girl replied, " Colomba" ; the second did the same, the third, and so on. Finally, so as not to go back on their word, the girls were freed. From then on, the dove was decreed the symbol of peace and harmony.
Where does the Easter dove we know today come from?
The legend we cited suggests that dove-shaped Easter cakes must have existed in ancient times, but they were certainly very different from how we see them today.
In fact, the dessert as we know it today has much more recent origins. It was the Motta company in the 1930s that had the idea of offering a leavened cake for Easter, using the same machinery used to produce panettone.
Nothing to do with the craftsmanship of classic pastry making, but certainly a commercial move, which gave rise to a tradition that is now indispensable.
Craftsmanship and the freshest ingredients: Giacomazzi's Colomba cakes are also available online.
Simplicity always pays off: butter, fresh free-range eggs, flour, sourdough starter, milk, sugar, and almonds are the ingredients used in our artisanal Colomba cakes. All ingredients are carefully selected and of the highest quality, to delight every palate.
A riot of goodness and an explosion of flavours to be enjoyed in the shop and on our new page dedicated to this Easter dessert .
4 different variations : the classic Colomba with candied fruit, filled with apricot and chocolate or plain, which we recommend enhancing by serving them at room temperature , accompanied by classic creams, such as pastry cream or Chantilly cream, or spreadable creams.
