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colomba fresh italian easter cake
colomba fresh italian easter cake
colomba fresh italian easter cake
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Colomba Biasetto, the spring version of Panettone, is the traditional symbol of goodwill, hope, and cheer. It's a sweet treat that carries a message of pure joy. The Colomba, or dove in English, is the symbolic Italian Easter dessert made in the shape of a dove. Our Colomba is hand made by award winning pastry chef Luigi Biasetto in Padova. This Colomba is made with an ultra carefully selected list that Mr. Biasetto sources himself wherever his search for the best leads him.
Colomba Biasetto has a fluffy, porous, and just ever so slightly dry texture that derives from optimal flour combined with natural mother yeast, which has been nurtured for 90 years and several generations. A rich layer of frosting decorated with luscious, toasted almonds covers the top. Fresh, organic eggs and butter made by centrifuge from the best milk turn the inside glowing yellow.
Throughout the inside, you’ll be delighted by pieces of fragrant candied orange peels. Cloud-like soft, elastic, and velvety, Colomba by Pasticceria Biasetto egg-laden bright yellow dough immediately jumps to the eye; a first bite reveals a perfectly balanced freshness, a clean flavor with delicate notes of honey and vanilla, enlivened by candied orange.

Colomba by Biasetto is a must for lovers of the quintessentially Italian Easter Cake and of all things exceptional. Always baked fresh and just in time for Easter!
This Colomba is 1kg, which is the right size for this product. It's the perfect size because of the bread's natural ability to maintain its consistency at this weight.

Colomba Biasetto: Critics' Choice

“Best Colomba in the US."
La Cucina Italiana
"If you have your heart set on a traditional colomba — dove-shaped cake — for Easter, now is the time to get your order into gustiamo.com" 
LA Times, Irene Virbila
"Biasetto, the Colomba champion. Biasetto is one of the most talented pastry chefs that we have in Italy, and his Colomba among the best available."
Gazzetta dello Sport
"Made by one of the most popular and awarded pastry chefs in Italy."
Gambero Rosso
"Colomba Biasetto has a fluffy, porous and ever-so-slightly dry texture from excellent flour combined with natural yeast, which has been nurtured for 90 years over several generations."
La Cucina Italiana
"Handmade in Padova by Luigi Biasetto this springtime relative of Panettone is a once a year treat so do NOT miss out."
Pasta Sorrentino
"Like the panettone, it’s not just a one-meal dessert. Have it in the afternoon with tea. Toast it for breakfast. It’s best eaten slightly warmed when it sends its marvelous fragrance through the house."
LA Times, Irene Virbila
"Best Colomba on the market."
Gambero Rosso
"Colomba Classica, soft and aromatic, crafted with selected ingredients, covered with an amaretto icing and almonds from Puglia."
Fine Dining Lovers
"Both the inside and outside look like a painting: tall and puffed, with an even and consistent icing, crumb that is golden yellow, almost ocher, with an abundance of candied orange peel."
Gambero Rosso
"A rich layer of frosting decorated with luscious, toasted almonds on top. Blended fresh, organic eggs and butter – from the best milk for a glowing yellow hue.”
La Cucina Italiana
"Soft, elegant, graceful, ready to fly away."
Fine Dining Lovers

Any questions?
We got you.

How should I store Colomba to keep it fresh?
Just like Panettone, Colomba Biasetto does not contain preservatives, but thanks to its high % of real organic honey, it keeps for about four months from the date it's baked. Store Colomba in its original wrapping at room temperature. Once opened, reseal tightly or place in an airtight container. Serve warm for the best tasting experience.
What is the difference between Panettone and Colomba?
The first difference is obviously the shape. “Colomba” means “dove” in Italian. This irregular shape is more challenging to make than Panettone's. The second thing you’ll notice about your Colomba is the decorative top. While Panettone goes nude, Colomba has an extra special topping of sugar glaze studded with crunchy bits of sugar and whole almonds. Finally, unlike Panettone, Colomba is raisin-free, so candied orange peel is the key player. 
What makes artisanal Colomba better than store-bought versions?
Artisanal Colomba, like the one made by award winning pastry chef Luigi Biasetto, is made with natural sourdough starter, high-quality ingredients, and no preservatives. This traditional process ensures a cotton-candy texture, buttery flavor, and superior quality.
On La Cucina Italiana: the Best Colomba in the US
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the…
See Article
What’s the difference between Colomba and Panettone?
Signori e signore, here’s a Colomba tasting guided by master pastry chef Luigi Biasetto…
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