Colomba pasquale
Colomba pasquale (Italian "Easter dove"), also simply Colomba ("dove"), is the name of a pastry in Italy in the form of a dove with spread wings made of wheat - sourdough , which may be loosened with a maximum of 1% yeast. Typical of the Colomba is the use of almonds, apricot kernels, hazelnuts and cashew nuts (finely ground) as well as orange peel and lemon peel (the latter two at least 15%) in the preparation of the dough and sprinkling with flaked almonds and granulated sugar. The colomba is often baked in a fireproof paper pan. It can have a "wing span" of more than 50 centimeters.
The colomba is usually baked for Easter , decorated in various forms and given away to relatives, friends and acquaintances.
According to legend, the custom goes back to the Battle of Legnano in 1176. At that time, two pigeons are said to have landed with the Milanese troops; this was interpreted as a promise of divine assistance to the Lombard League. To commemorate the event, two pigeons are released every year in a commemorative mass in the Basilica of San Simpliciano in Milan .
Individual evidence
- ↑ a b Disciplina della produione e della vendita di taluni prodotti dolciari da forno. (Manufacturing regulation) , Decree of the Ministero delle Attività Produttive, Art. 3, Italian, accessed on March 13, 2017
- ^ Basilica of San Simpliciano
Web links
- Colomba Pasquale on T-Online.de
- Recipe , essen-und-trinken.de, accessed on April 2, 2013