The Easter dove is a traditional cake made during Holy Week or generally during the Easter period. Its origins are in Lombardy, but over time the recipes have spread throughout Italy and each region has customised them according to its own culture.

In Apulia, for example, the Easter dove is called “la Scarcella” and consists of a simple shortcrust pastry then decorated with chocolate eggs, hard-boiled eggs, sugar icing or silver or multicoloured sprinkles. The decorations vary from town to town.

Traditionally the shape is round (since the circular shape symbolises good luck), but nowadays there are in fact various versions of Scarcelle: in the shape of a dove, a basket, an Easter bunny and even filled.

According to tradition, scarcelle are generally wrapped in plastic sheeting, tied with coloured ribbons and given as gifts to friends and family at Easter. 

Returning, however, to the traditional Easter colomba, the classic one shaped like a... dove, I will mention the recipe of a dear friend, Valeria Fiume.

Ingredients:

• 3 eggs 
• 350g of flour
• 90g of sunflower oil
• 170g of milk
• 150/200 g of sugar
• the zest of an orange and a lemon
• 1 small vial of almond essence
• 1 sachet of savoury baking powder
• almonds and sugar granules for decoration
• Optionally, sultanas, candied fruit or chocolate chips can be added to the dough.

Preparation:

First we separate the egg whites and yolks into two bowls and whip the egg whites until stiff. In another bowl we add 150g of sugar to the yolks and beat with a mixer, then we add the grated zest of an orange and a lemon, a vial of almond flavouring, continue mixing and add 90g of sunflower oil and 170g of milk.

Let's mix again and start adding 350g of flour a little at a time, mixing carefully. Then it's time for the raising agent, let's use a sachet of pizza-style powder and whisk thoroughly again.

Now is the time to decide whether our Easter Colomba dough is good plain or if we can enrich it to taste with other delicious ingredients, such as candied peel, sultanas or chocolate chips. 

Following this “ardua” decision, we need to add our previously whipped egg whites and fold them in gently.

The dough is ready, let's pour it into a dove-shaped mould and get on with decorating the surface. The traditional colomba requires pearl sugar and almonds. Let's bake at 180°C for 40 minutes.

Before serving it, let's wait for it to cool down, dust it with a little icing sugar... and enjoy!