Whether presented in their classic form or showcasing innovative flavor combinations, colombe are an essential centerpiece of the Easter culinary tradition. Here, some of the most anticipated novelties gracing tables for Easter 2025.
Etro x Aimo e Nadia Colomba
The collaboration between Etro and the Michelin-starred restaurant “Il Luogo Aimo e Nadia” continues. Chefs Alessandro Negrini and Fabio Pisani present their Colomba Pasquale, a traditional Italian Easter sweet.
The Colomba is encased in an elegant tin box adorned with refined floral Paisley motifs in pastel hues. To celebrate Spring and Easter, the acclaimed chefs have created an artisanal leavened cake with mother yeast, butter, and fresh eggs, featuring notes of low-temperature candied Calabrian oranges and organic Apulian almonds that impart an irresistible festive aroma.
This traditional Easter leavened bake boasts a 45-hour leavening process and a reduced sugar content, partially substituted with acacia honey, rendering the colomba lighter, softer, and more flavorful. The colomba will be delivered with a shopping bag decorated with a print matching the exquisite tin box.
Carlo Cracco Amarena e Pistacchio Colomba
A refined interpretation of the Easter tradition by Carlo Cracco: the Amarena and Pistachio Colomba originates from a soft and fragrant dough, crafted with select ingredients and a long natural leavening. The heart of the colomba is enriched with a luscious pistachio cremino and candied amarena cherries, bestowing a perfect equilibrium between sweetness and subtly tart notes.
Completing this haute pâtisserie creation is a scattering of crisp sugar nibs, chopped pistachios, and candied amarena cherries, lending a touch of elegance and an extraordinary harmony of flavors. An explosion of taste and sophistication, perfect for celebrating Easter with a unique and unmistakable sweet.
Natural Sweets Sacher Colomba
A grand classic of Viennese pastry reimagined for Easter: the Sacher Colomba from Natural Sweets by Claudio Gatti is a perfect harmony between the richness of dark chocolate and the freshness of apricot cream. Its soft and fragrant dough, enriched with cocoa and naturally leavened, is enveloped by a chocolate and almond glaze for an irresistibly crunchy finish.
Made with high-quality, gluten-free, and lactose-free ingredients, this colomba is perfect for those who appreciate intense and refined flavors without sacrificing lightness. The sweetness of the apricot perfectly balances the intensity of the chocolate, creating a unique and enveloping gustatory experience.
Armani/Dolci Artisanal Colomba
For Easter, Armani/Dolci presents the traditional Colomba with a unique flavor profile. Softly leavened and rich with only tender candied fruit, it is covered with a glaze and decorated with whole almonds.
Such refinement is matched by rich and sophisticated packaging, echoing the geometries of Art Deco architecture, particularly reminiscent of a powder pink and gold jacket from the Giorgio Armani women’s spring/summer 2025 collection presented in New York. Sleeves reproducing the color and openwork-effect motif cover all the packaging, tied with matching cords and a dedicated tag.
Le Colombe di Cristalli di Zucchero
The Rome-based pastry shop Cristalli di Zucchero celebrates Easter with a prized selection of specialties, among which the colomba pasquale, the flagship of their production, stands out, adorned in new spring packaging.
In addition to the classic with candied orange and almond glaze, variations include a three-chocolate colomba (white, milk, and dark) and a pear colomba, the latter inspired by the success of their Christmas panettone. New this year is a savory colomba, dedicated to those who appreciate moreish flavors.
Loison Apricot and Basil Colomba
The Loison Apricot and Basil Colomba arises from the union of succulent semi-candied Italian apricots and fresh basil leaves, embellished with a granulated sugar glaze. The apricots from the Padana Plain, sweet and fragrant, hold the warmth of the July sun that ripened them. The basil, with its subtly balsamic note, imparts a fresh and delicately pungent aroma.
The result is an artisanal colomba with a sophisticated flavor profile, conceived for discerning palates seeking novelty without forsaking tradition.
Bonfissuto Panettuovo
A panettone that pays homage to the Easter egg in its form: Bonfissuto, a pastry shop from Canicattì (AG), presents for Easter the Panettuovo with white chocolate, pistachios, hazelnuts, and Modica chocolate.
Also included in the packaging are three spreadable creams flavored with Modica chocolate, pistachio, and hazelnut, to be enjoyed in combination with the soft leavened cake.
Grué Pasticceria Viola Regale Colomba
The Viola Regale Colomba from Pasticceria Grué is a Special Edition made with purple flour, a particular type of flour with natural violet pigments due to the presence of Anthocyanins, antioxidants that make the product suitable for those with gluten sensitivity and with a lower glycemic index.
The first purple colomba in pastry history, this creation is made with wild strawberries, candied lemons, covered with purple chocolate, and decorated with dried violets.
Acetaia Giusti Balsamic Vinegar of Modena Colomba
The Acetaia Giusti Colomba is characterized by the presence of 3 Gold Medals Balsamic Vinegar of Modena within the dough, which imparts the typical aromas and flavors of plum and red fruit preserves, as well as hints of honey and vanilla obtained from aging in oak barrels.
Enhancing the fine and soft alveolation are raisins macerated in the same Giusti Balsamic Vinegar of Modena PGI which, together with the filling cream, lend a fragrant aroma to this grand leavened cake. The perception of sweet and sour is pleasantly rounded off by the dark chocolate glaze covering the colomba.
Inkiostro Restaurant Starred Colombe
Chef Salvatore Morello of the 1 Michelin-starred Inkiostro restaurant in Parma makes his debut in the world of Easter leavened cakes. Three years after creating his first Christmas panettoni, the Calabrian chef has decided to offer three different colombe: Classic Colomba, Triple Chocolate Colomba, and White Chocolate and Amarena Colomba.
The Classic Colomba has a dough made with Colorno acacia honey, Bourbon vanilla, and orange paste. The topping is traditional with a sugar, hazelnut, and Avola almond glaze. The Triple Chocolate Colomba is made with cocoa butter, fresh milk, Madagascar vanilla, and Valrhona dark chocolate used both in the dough, as drops, and as shavings. The topping is also classic with a sugar glaze, Piedmontese hazelnuts, and Avola almonds.
The White Chocolate and Amarena Colomba is a leavened cake that evokes the Emilia region thanks to the use of Bolognese Amarena Fabbri cherries. The recipe for the semi-candied cherry preserved in syrup is the same one created in 1915 by grandmother Rachele and has been passed down through generations to the present day. The topping of this colomba is classic like the previous two varieties, but inside, in addition to the red fruit, Valrhona white chocolate is added both to the dough and as drops.
Di Stefano Gianduia Filling Colomba
Di Stefano has catered to true gianduia enthusiasts, offering a novelty that is sure to generate buzz: a colomba to be filled with gianduia flavored cream from a sac à poche, included in the packaging. For all lovers of intense and creamy flavors, this colomba is the ideal sweet, creating an even more enveloping and indulgent taste experience.
A meeting between the softness of the traditional colomba and the creaminess of gianduia that will make every slice an explosion of flavor. Crunchy on the outside and soft on the inside, the external coating is made with a double glaze: the first with chocolate only; the second with hazelnut grains and more chocolate; the inside, however, can be further enriched thanks to the cream contained in a practical sac à poche.
Antonino Cannavacciuolo Whole Wheat Chocolate and Red Berry Colomba
Soft whole wheat dough enclosing chocolate drops in perfect harmony with the sweetness of candied red berries to enhance its taste and elegance: the 2025 novelty from Michelin-starred chef Antonino Cannavacciuolo is the delectable Whole Wheat Chocolate and Red Berry Colomba.
Created and packaged at Chef Cannavacciuolo’s artisanal workshop, this leavened cake features a dough with whole wheat flour, dark chocolate, and candied red berries, and to complete the surface, a thin layer of almond glaze and granulated sugar.
Pasticceria Biasetto Salted Caramel and Fleur de Sel Colomba
An incredibly soft mother yeast dough meets salted caramel and an exceptional blend of vanillas: Madagascar, Papua New Guinea, and Tahiti: this is the Salted Caramel and Fleur de Sel Colomba by pastry chef Luigi Biasetto.
Enriching and embellishing it is the queen of hazelnuts, the Tonda Gentile from the Langhe region. The result is a magic of original aromas and delightful textures that fascinates and surprises the palate.
Olivieri 1882 Historical Recipe Colomba
A cloud of butter, eggs, and flour, covered with a glaze enriched with almonds that, at the first bite, reveals a light crispness followed by incredible softness, a double leavening, and a total processing time of 4 days.
Inside the classic “historical recipe” colomba from Olivieri 1882, the candied orange peels are hand-cut and minced into the dough to give the colomba a unique and natural orange aroma in honor of the historical recipe. Also present within the dough are the black specks of Bourbon vanilla. This leavened cake is very rich yet refined in taste and extremely digestible thanks to the long leavening and the use of high-quality raw materials. It contains no preservatives, semi-finished products, flavorings, or vegetable fats and is 100% artisanal, therefore entirely handmade, with the passion that has distinguished the brand since 1882.
Villa d’Este Traditional Colomba
The artisanal Colomba by Villa d’Este, the iconic 5-star luxury hotel located in Cernobbio on Lake Como, is the result of a process lasting over 48 hours, guaranteeing a natural leavening that gives it unmistakable softness and aroma.
Available in a 1 kg format, it is prepared with selected ingredients such as fresh egg yolks, candied Sicilian oranges, and Bourbon vanilla from Madagascar, and is enveloped by a crunchy almond glaze, embellished with granulated sugar. The Traditional Colomba can be purchased on-site or online at Villa d’Este Boutique.
Marchesi 1824 Peach, Almond, Vanilla, and Honey Colomba
A reinterpretation of the classic Marchesi 1824 Colomba, characterized by a soft and rich dough prepared with the highest quality ingredients. The combination of the sweetness of peaches, the crunchiness of the almond glaze, and the fragrance of vanilla perfectly blends with the characteristic notes of honey, offering a perfect balance and a unique taste experience.
In this large 750g Easter leavened cake, prized ingredients such as Bourbon vanilla from Madagascar, Italian honey, and eggs from free-range hens are amalgamated into a slow-leavened dough thanks to the exclusive use of Marchesi 1824 mother yeast.
Iginio Massari Chocolate Colomba
The chocolate variant of the renowned Iginio Massari Colomba in a new, delectable version. Soft candied orange and creamy dark and milk chocolate chips enrich the dough of this extraordinary colomba, covered with a delicious glaze made with almonds and a touch of cocoa. A harmonious yet decisive combination of pleasures to indulge in without hesitation.
As with Maestro Massari’s traditional Colomba, the processing of this Chocolate version involves four leavening stages at controlled times and temperatures, which significantly increase its softness, and two doughs, for a total of 65 hours.
Luca Porretto’s Trilogy of Colombe
Master Pastry Chef AMPI Luca Porretto presents a delectable trilogy of colombe for Easter: Rinascita (Rebirth), Sorpresa (Surprise), and Iliki, which are not just names but small narratives of flavors, emotions, and research.
Rinascita is the classic with candied orange and Bari almonds; Iliki is made with exotic fruits and pistachio cremino; finally, Sorpresa features a dark chocolate dough and a chocolate glaze.
These artisanal colombe are encased in original and vibrant packaging, with personalized boxes decorated with exclusive textures that enhance their style and identity.
Daniel Canzian Roasted Apricot Colomba
For Easter 2025, the Roasted Apricot Colomba returns, a recipe by chef Daniel Canzian characterized by the softness of its dough and the unmistakable aroma imparted by creamy cubes of only lightly candied apricot. This special processing preserves the freshness of the fruit intact, providing a perfect balance between sweetness and citrusy notes.
The recipe originated in 2021 from the collaboration between Daniel Canzian and Albertengo, a renowned Piedmontese company specializing in the production of large leavened cakes. Maximum attention is paid to quality: only raw materials of Italian origin are used, with eggs from free-range hens and without the use of artificial flavorings.
For an optimal tasting experience, the chef recommends warming the colomba in the oven at 160°C for 5-7 minutes before serving, a step that will allow the full aromatic bouquet of the roasted apricots and their creaminess to be released. Available online on the Daniel Canzian restaurant website.
Federico Prodon’s Colombe
For Easter, pastry chef Federico Prodon offers three irresistible flavors for his colomba: Colomba Orange, with an incredibly soft dough enriched with candied orange zest and a crunchy glaze; Chocolate and Amarena, where the embrace between dark chocolate and amarena cherries, combined with a delicate Kirsch syrup, creates a perfect union of sweetness and acidity; Caramel, Dates, and Peanut, an explosion of flavors that blends sweetness and crunchiness, telling a story of innovation and passion.