2.2 pound cake - Italy
~ Supplies are Limited this year ~
This one tends to disappear faster than we expect.
There’s something about the combination of dark chocolate and amarena cherry that feels a little indulgent—but still somehow appropriate for breakfast, which is exactly how we justify it.
When you open it, the aroma leans richer than most Colombe—less bright, more cocoa and butter, with a faint cherry note underneath.
The crumb is soft and tender, studded with pieces of chocolate that melt just slightly as you eat them, alongside pockets of candied cherry that bring a gentle sweetness and a bit of chew.
Without citrus, the whole experience feels deeper and more dessert-like—but still light enough to keep going back for another slice. (We approve.)
What We Love About This Colomba
- Chocolate and cherry combination that feels indulgent but balanced
- No citrus—a richer, dessert-like profile
- Soft, airy crumb with pockets of melted chocolate
- Almond glaze adds texture and contrast
- A crowd favorite
Tasting Notes
The aroma is warm and cocoa-forward, with a subtle fruit note.
The texture is soft and rich, with dark chocolate woven throughout. The cherries add sweetness and a slight chew, balancing the chocolate.
The finish is smooth, lightly sweet, and just a little bit decadent.
About Albertengo
The Albertengo bakery was founded in 1905 in Torre San Giorgio, in Italy’s Piemonte region. Still family-run after four generations, they specialize in naturally leavened holiday cakes made with patience and precision.
Their Colombe are fermented slowly using traditional sourdough methods, resulting in a texture that is remarkably light and a flavor that develops in layers rather than all at once.
Ingredients
Wheat flour, chocolate (13%) (sugar, cocoa mass, cocoa butter, low-fat cocoa powder, soy lecithin), candied cherry (13%) (cherry, glucose-fructose syrup, sugar), butter, egg yolk, natural yeast (wheat flour, water), sugar, mono- and di-glycerides of fatty acids, invert sugar syrup, glucose-fructose syrup, barley malt, salt, flavoring agents.
Ingredients (icing and decoration): sugar, almonds, egg white, Piedmont hazelnut (1.0%), kernels, rice flour. May contain other nuts and mustard.
FAQ
What is Colomba?
Colomba is a traditional Italian Easter cake, similar in dough to Panettone but shaped like a dove. It’s naturally leavened, lightly sweet, and typically finished with an almond glaze.
How is Colomba different from Panettone?
Colomba is usually made for Easter and shaped like a dove, while Panettone is a Christmas cake baked in a tall, round mold. Colomba often features an almond glaze on top, while Panettone typically does not.
Why is Colomba shaped like a dove?
The dove is a symbol of peace and renewal in Italy, making it a fitting shape for Easter celebrations.
How do you serve Colomba?
Slice and serve at room temperature. It can also be lightly warmed or paired with coffee, tea, or dessert wine.
Does Colomba need to be toasted or warmed?
It’s not necessary, but a gentle warming can enhance the aroma and soften the texture.
How long does Colomba stay fresh?
Unopened, several weeks, or even months, thanks to the sourdough fermentation. Once opened, best enjoyed within a few days.
