Colomba: The Italian Easter Cake Worth Celebrating

In Italy, Easter without colomba is like Christmas without panettone. It’s shaped like a dove, covered in pearl sugar and almonds, and honestly? Most Australians haven’t tried one yet. That’s a problem we can fix.

Colomba is the Italian Easter cake you didn’t know you needed. Enriched dough, real candied fruit, and a crust that shatters when you cut into it. It’s been on Italian holiday tables for generations, and Brunetti Oro makes it by hand right here in Melbourne.

Three Ways to Celebrate

We’re offering the colomba cake in three varieties this year.

Traditional Colomba is the original. Candied orange peel, whole almonds, pearl sugar crust. The one that started it all.

Chocolate Gianduia Colomba takes that same base and layers in chocolate. If you’re buying for someone with a sweet tooth, this is the one.

LimoneColomba goes fresh instead. Bright lemon cream through the dough, with a zesty white choc and lemon crust. Perfect alongside a coffee after Easter lunch.

Made by Hand in Melbourne

Each colomba takes days to make. The dough goes through a slow leavening process (same as our Panettone Oro at Christmas). Rush it and the whole thing falls flat. So we don’t.

We’ve been making Italian pastry in Melbourne since 1956. The colomba is a small-batch run each year, and when it’s gone, it’s gone.

Find your favourite this Easter in-store or order online while stock lasts.

#BrunettiOro #EasterMelbourne #LaDolceVita #ItalianEasterCake