The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast, and butter; unlike panettone, it usually contains candied peel and no raisins.

The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked.

Some manufacturers produce other versions, including a popular bread topped with chocolate.

[1] The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone.

[2] Media related to Colomba pasquale at Wikimedia Commons