Colomba di Pasqua: la ricetta della pasticceria Fabrizio Galla con Federica Russo
Colomba di Pasqua: la ricetta della pasticceria Fabrizio Galla con Federica Russo is a hard Italian recipe that serves 8. 2500 calories per serving. Recipe by Italia Squisita on YouTube.
Prep: 2 hrs 10 min | Cook: 55 min | Total: 3 hrs 35 min
Cost: $74.32 total, $9.29 per serving
Ingredients
- 20 g Fresh Yeast (cut into thin slices)
- 400 g All-Purpose Flour (for starter; room temperature)
- 200 g Water (room temperature, for starter)
- 200 g Fine Sugar (Infundo) (controlled granulometry for consistent dough)
- 1300 g Panettone Flour (high‑gluten flour, divided between stages)
- 350 g Unsalted Butter (softened, room temperature)
- 4 pcs Egg Yolks (kept refrigerated; added in quarters at different stages)
- 100 g Acacia Honey (adds subtle floral sweetness)
- 10 g Salt (fine sea salt)
- 5 g Tahiti Vanilla Extract (pure extract for aromatic depth)
- 2 g Lemon Aroma (natural lemon flavoring)
- 2 g Orange Aroma (natural orange flavoring)
- 200 g Candied Pears (Williams variety) (cut into 8 mm cubes)
- 150 g Dark Chocolate (55 % cocoa) (chopped into small pieces)
- 100 g Coarse Almonds (for glaze)
- 30 g Cocoa Powder (unsweetened, for glaze)
- 20 g Wheat Flour (for glaze)
- 20 g Corn Flour (for glaze)
- 80 g Impalpable Sugar (Infundo) (prevents almond oil release in glaze)
- 100 g Fresh Albumen (add gradually to achieve glaze consistency)
- 20 g Cocoa Grue (coarsely chopped cocoa beans for topping)
- 30 g Nib Sugar (Infundo) (adds crunch and resists humidity)
Instructions
Refresh the Starter (3 cycles)
Slice the fresh yeast, combine with 400 g flour and 200 g room‑temperature water in the stand mixer. Knead on low speed for 7 minutes, shape into a smooth round, cut a deep cross on top, place in a container and let ferment at 28 °C, 75 % humidity for 4 hours. Repeat the whole process two more times, using the same proportions each time.
Time: PT45M
First Dough – Base Mix
In the twin‑arm mixer add 200 g fine sugar, 800 g panettone flour, 200 g softened butter and 200 g water. Mix on speed 1 for 30‑40 seconds, then knead on speed 2 for 5 minutes. Add the refreshed starter and continue kneading on speed 2 for 20 minutes until a strong gluten network forms.
Time: PT30M
Incorporate Egg Yolks – First Addition
Add one whole egg yolk in a single pour, mix on speed 1 for 30‑40 seconds, then on speed 2 for 2‑3 minutes until fully incorporated.
Time: PT5M
Bulk Fermentation
Transfer the dough to a lightly oiled bucket, cover, and let it rise for 10 hours at 28 °C, 75 % humidity.
Time: PT10H
Temperature: 28°C
Second Enrichment – Flours and Aromas
Add the remaining 500 g panettone flour, 5 g Tahiti vanilla, 2 g lemon aroma and 2 g orange aroma. Mix on speed 1 for 30‑40 seconds, then knead on speed 2 for 12 minutes.
Time: PT13M
Add Sweeteners and First Quarter Yolk
Add 150 g fine sugar, 100 g acacia honey and one quarter of a chilled egg yolk. Mix on speed 1 for 30‑40 seconds, then on speed 2 for 3‑4 minutes.
Time: PT5M
Add Salt and Second Quarter Yolk
Add 10 g salt and another quarter of a chilled egg yolk. Mix on speed 1 for 30‑40 seconds, then on speed 2 for 3‑4 minutes.
Time: PT5M
Add Butter and Remaining Yolk
Add the remaining softened butter and the final quarter of egg yolk. Mix on speed 2 for 2‑3 minutes until fully incorporated.
Time: PT4M
Final Hydration
Add an additional 100 g room‑temperature water, mix until the dough fully absorbs the liquid and the gluten network reforms.
Time: PT3M
Fold in Pears and Chocolate
Add the cubed candied pears and chopped 55 % dark chocolate. Mix on speed 1 until fruit is almost fully incorporated, then switch to speed 2 for 2‑3 minutes to distribute evenly without crushing the fruit.
Time: PT5M
Dividing and Shaping
Turn the dough onto a floured surface, cut into eight 1 kg pieces. Round each piece, let rest for a few minutes, then cut each piece in half. Stretch one half to form the “wings” and the other half into the body shape. Place shaped pieces on a parchment‑lined tray.
Time: PT30M
Final Proof
Transfer the shaped colombe to the leavening chamber set at 28 °C, 75 % humidity. Let them rise for 8 hours until they reach about three‑quarters of the pan height.
Time: PT8H
Temperature: 28°C
Prepare Almond‑Cocoa Glaze
In a mixer, blend coarse almonds, cocoa powder, wheat flour, corn flour and impalpable sugar until a coarse paste forms. Gradually add fresh albumen while mixing on high speed until the glaze reaches a spreadable but not runny consistency.
Time: PT5M
Glaze and Decorate
Using a pastry brush, spread a thin layer of the almond‑cocoa glaze over both the body and the wings of each colomba. Sprinkle cocoa grue and nib sugar on top, ensuring an even coating.
Time: PT5M
Bake
Preheat the oven to 173 °C. Bake the glazed colombe for 50 minutes with the oven door closed. Open the door for the last 3 minutes to release excess humidity. Test doneness by inserting a toothpick in the center; it should come out clean.
Time: PT53M
Temperature: 173°C
Cool and Invert
Remove the colombe from the oven, let them cool briefly, then turn each one upside down on a wire rack. Leave them upside down at room temperature overnight to develop the classic hollow interior.
Time: PT0M
Nutrition Facts
- Calories
- 2500
- Protein
- 30 g
- Carbohydrates
- 320 g
- Fat
- 120 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Wheat, Eggs, Milk, Almonds
Ingredient Substitutions
- Instead of Fresh Yeast: Active dry yeast (10 g)
- Instead of All-Purpose Flour: Bread flour
- Instead of Fine Sugar (Infundo): Granulated sugar
- Instead of Panettone Flour: Bread flour
- Instead of Unsalted Butter: European style butter
- Instead of Egg Yolks: Pasteurized egg yolk
- Instead of Acacia Honey: Light honey
- Instead of Tahiti Vanilla Extract: Madagascar vanilla extract
- Instead of Lemon Aroma: Lemon zest (1 tsp)
- Instead of Orange Aroma: Orange zest (1 tsp)
- Instead of Candied Pears (Williams variety): Candied apples
- Instead of Dark Chocolate (55 % cocoa): 70 % dark chocolate
- Instead of Coarse Almonds: Almond slivers
- Instead of Cocoa Powder: Cacao nibs (ground)
- Instead of Corn Flour: Cornstarch
- Instead of Impalpable Sugar (Infundo): Powdered sugar
- Instead of Fresh Albumen: Pasteurized egg whites
- Instead of Cocoa Grue: Coarse cocoa nibs
- Instead of Nib Sugar (Infundo): Granulated sugar
Equipment Needed
- Twin‑Arm Stand Mixer
- Mixing Bowls
- Spatula
- Kitchen Scale
- Oven
- Baking Sheet or Pan
- Thermometer (probe or infrared)
- Leavening Chamber (optional)
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Refreshing the starter three times with precise hydration.
- Developing a strong gluten network during kneading.
- Maintaining 28 °C temperature and 75 % humidity during fermentations.
- Gentle incorporation of candied pears and chocolate to avoid crushing.
- Achieving the correct glaze consistency with albumen.
- Baking at 173 °C with a brief humidity release at the end.
Chef Tips from the Video
- Use a kitchen scale for all ingredients; baker’s percentages guarantee consistency.
- Keep the egg yolks chilled until the moment of incorporation to prevent the dough temperature from rising.
- Perform the windowpane test after the first kneading to confirm gluten development.
- If the proofing chamber is unavailable, place the dough in a turned‑off oven with a pan of hot water to create a humid environment.
Troubleshooting
Dough does not rise during bulk fermentation.
Check starter activity; feed it again and ensure the proofing temperature stays at 28 °C with adequate humidity.
Glaze is too thick and does not spread.
Add a few more grams of albumen or a splash of warm water, mixing until a smooth, pourable consistency is reached.
Candied pears sink to the bottom of the loaf.
Coat the pear cubes lightly with flour before folding them in, and add them after the gluten has fully developed.
Crust becomes soggy after baking.
Ensure the oven door is closed for the first 50 minutes and only open for the final 3 minutes to release steam.
Storage
Refrigerator: Wrap tightly in plastic and store up to 5 days.
Freezer: Freeze individually wrapped for up to 1 month; thaw at room temperature before serving.
Room temperature: Best consumed within 2 days; keep in a cool, dry place.
Make-Ahead Tips
- Prepare the starter a day in advance and keep it refrigerated; feed before use.
- After shaping, the colombe can be proofed for up to 12 hours and then frozen before baking.
- Glaze can be made up to 2 hours ahead; keep covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of the Pear and Dark Chocolate Colomba in Italian Easter tradition?
The colomba is a traditional Italian Easter cake that symbolizes the dove, a sign of peace and the Holy Spirit. Adding candied pears and dark chocolate is a modern regional twist from the Monferrato hills, reflecting the area's abundant fruit orchards and artisanal chocolate makers.
What are the traditional regional variations of colomba in the Piedmont region of Italy?
In Piedmont, colombe are often enriched with local candied fruits such as pears or apricots and flavored with vanilla or citrus zest. Some bakeries also incorporate regional hazelnut or almond pastes, while the classic version uses just candied orange peel.
How is the authentic colomba traditionally served in Italy during Easter celebrations?
Authentic colomba is served at room temperature, sliced and enjoyed with a cup of espresso or a glass of sweet wine. It is often presented on a decorative platter alongside other Easter pastries like pastiera and chocolate eggs.
What occasions or celebrations is the Pear and Dark Chocolate Colomba traditionally associated with in Italian culture?
The colomba is specifically tied to Easter Sunday and the Holy Week festivities in Italy. Families gift it to friends and relatives, and it is also offered in churches as a symbolic treat after Mass.
How does the Pear and Dark Chocolate Colomba fit into the broader Italian pastry tradition?
It follows the same leavened sweet‑bread technique used for panettone, a hallmark of Italian holiday baking. The addition of fruit and chocolate reflects Italy’s love for seasonal ingredients and the regional practice of enriching breads with local specialties.
What are the authentic traditional ingredients for a classic Italian colomba versus acceptable modern substitutes?
Traditional colomba uses panettone flour, fresh yeast, butter, eggs, sugar, candied orange peel, and a light almond glaze. Modern substitutes can include active dry yeast, bread flour, and alternative sweeteners, but the texture and flavor rely on the high‑gluten flour and butter.
What other Piedmontese dishes pair well with the Pear and Dark Chocolate Colomba?
Pair it with a glass of Moscato d'Asti, a slice of regional cheese such as Castelmagno, or a serving of hazelnut‑based desserts like gianduja mousse for a balanced sweet‑savory Easter spread.
What are the most common mistakes to avoid when making the Pear and Dark Chocolate Colomba at home?
Common errors include under‑developing the gluten network, over‑mixing the fruit which can break the cubes, not maintaining the exact 28 °C proofing temperature, and baking at too high a temperature which creates a dry crust.
Why does this colomba recipe use a refreshed starter instead of straight yeast, and how does that affect the final texture?
The refreshed starter provides a more stable and flavorful fermentation, creating a lighter crumb and subtle acidity (pH 4.1‑4.15). Straight yeast can give a quicker rise but often results in a denser texture and less complex flavor.
Can I make the Pear and Dark Chocolate Colomba ahead of time and how should I store it before serving?
Yes. After the overnight inversion, wrap the colomba tightly in plastic and store at room temperature for up to two days, or refrigerate for up to five days. For longer storage, freeze it wrapped and thaw at room temperature before serving.
What does the YouTube channel Italia Squisita specialize in?
The YouTube channel Italia Squisita specializes in traditional and contemporary Italian pastry techniques, showcasing artisanal breads, holiday cakes, and regional desserts made in the Fabrizio Galla pastry shop.
How does the YouTube channel Italia Squisita's approach to Italian pastry differ from other Italian cooking channels?
Italia Squisita focuses on the scientific precision of fermentation, the use of high‑gluten panettone flour, and detailed step‑by‑step demonstrations from a professional pastry laboratory, whereas many other channels emphasize home‑kitchen shortcuts.
Last updated: September 6, 2026
