Buona Pasqua

Giulio and I retreated to the countryside for Easter weekend. We reveled in the privacy & stillness of wide open spaces, the love and generosity of family, and the heartiness of friendship. The day was stunning- gentle and severe, consistently unpredictable. colors glowed and faded to black. and i sensed myself big and small in the scheme of things.

After our walk, we purchased the essential table accessory of Pasqua... 

Ta-da!

It is with great pleasure I present to you the illustrious, the delicious, the self-control obliterating, Colomba. Colomba, or "dove" in English, is the little cugina of the well known Christmas miracle Pannetone (and in my opinion, takes the cake). Like pannetone, it is made of flour, eggs, sugar, yeast, and butter, but instead of raisins it contains candied citrus peel, and instead of a soft top, it has a crunchy top. Crispy on the outside and soft on the inside always wins when it comes to my palette. Plus, it takes the shape of its name. Can you see it? 

How about now?

Now?

(Yea, me neither.)

But anyway, Colomba was commercialized sometime in the 20's or 30's by Angelo Motta- a Milanese baker and businessman. It is said that he beat out his esteemed competitor by making his Pannetone rise into a higher dome shape than the original, flatter standard. 

Up close: The Colomba, sprinkled with crack.

And so, my sky-high glycemic index Easter damage control starts today. Hope you too enjoyed a little vice-therapy. Buona Pasqua!