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By Laura McCracken Apr 3 2021 3 min read
By Laura McCracken Apr 3 2021 3 min read
Easter is family time in Italy. Traditionally a late brunch with decorated boiled eggs and delicious desserts like the traditional colomba di pasqua - Easter dove a sweet sign of spring. More about the cake soon but here is another sweet tradition.
Traditional Italian Boiled Eggs
Our wonderful neighbor sent a photo of her decorated eggs. Dyed by a method her grandmother taught her as a child.
It uses flowers from the garden. If you look closely you can see petals and leaves. She was gracious enough to share the technique.
Photo and eggs by Deborah Faggian
You will need:
You will need:
White eggs - 4-8 - room temperature.
One tablespoon of vinegar.
Flowers and leaves.
Various colors of tissue paper.
A large pot.
Fabric to wrap around eggs.
Ribbon to tie fabric.
Directions:
Directions:
- Collect flowers from the garden the smaller the better.
2. Position the flowers on top of the tissue paper so you can roll up the egg and let the flowers and leaves wrap around it. I added a layer of lace but this is not necessary.
2. Position the flowers on top of the tissue paper so you can roll up the egg and let the flowers and leaves wrap around it. I added a layer of lace but this is not necessary.
3. Wrap the flowers and leaves into the tissue paper. Then wrap into a fabric and tie with ribbon.
3. Wrap the flowers and leaves into the tissue paper. Then wrap into a fabric and tie with ribbon.
4. Put the eggs into the pot and cover with at least 2 inches of water - add a tablespoon of vinegar, to stop the eggs cracking and bring to a boil.
4. Put the eggs into the pot and cover with at least 2 inches of water - add a tablespoon of vinegar, to stop the eggs cracking and bring to a boil.
5. Simmer for 10-12 minutes.
5. Simmer for 10-12 minutes.
6. Carefully take the eggs out of the pot and allow to cool completely wrapped in the fabric.
6. Carefully take the eggs out of the pot and allow to cool completely wrapped in the fabric.
7. Unwrap and view your masterpiece.
7. Unwrap and view your masterpiece.
Tips: Use lots of color and smaller leaves/flowers work best.
Colomba - Easter dove.
Colomba - Easter dove.
An Easter counterpart to the Christmastime panetonne, this springtime cake is traditionally made with flour, eggs, sugar, butter, and natural yeast that takes over 30 hours to rise. After rising, the dough is then baked into the iconic dove shape and finally topped with pearl sugar and almonds. The recipe is so complicated that even the most traditional nonna (Grandma) may buy hers from the local panetteria (bakery) rather than make it herself. They are often given as presents and come beautifully presented.
Why a dove? The reason for the cake shape is up for debate; there are various stories as to it's origin, dating back to the Middle Ages. In one version, the colomba marks the 1176 Lombardian victory over the Holy Roman Empire, when two doves miraculously appeared on the battleground and landed on a chariot. They were considered a symbol of the holy ghost. Another legend suggests that the peace-inspiring cake was first baked in the sixth century by a young girl, successfully pacifying the King Albion of the Lombard tribe who was demanding tribute from her hometown of Pavia. He loved the colomba so much that he set her free and spared Pavia. (1) Whichever legend you choose to believe the dove being the symbol of peace, is universally accepted.
Columba is traditionally eaten at brunch or in the afternoon with Prosecco or dessert wine. Below you can see the traditional colomba in the blue packaging and new versions such as pistachio filled and tiramisu flavored.
The Monday following Easter, is called la Pasquetta and is also a traditional holiday throughout Italy and a time to gather with friends and family to play games and eat more cake.
(1) https://www.eataly.com/us_en/magazine/eataly-stories/colomba-easter-cake/
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