Savory Colomba

Name: Savory Colomba
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: Whole grain flour 1 cup; Manitoba flour 1 cup; Type 00 flour 1 cup; Honey 1 tbsp; Fresh brewer's yeast 0.2 oz; Eggs (about 1) 1.9 oz; Whole milk at room temperature 0.3 cup; Water at room temperature 0.3 cup; Butter 4 tbsp; Sweet Pancetta 3.5 oz; Provolone cheese 3.5 oz; Dried tomatoes 1.5 oz; Fine salt 1 ¼ tsp; Chives to taste; Parsley to taste; Oregano to taste; Egg whites &frac18; cup; Parmigiano Reggiano PDO cheese 1.5 oz; Black pepper to taste; Peeled almonds to taste; Peanuts to taste

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355

Calories per serving

Energy Kcal 355
Carbohydrates g 31.6
of which sugars g 6
Protein g 15.7
Fats g 18.4
of which saturated fat g 8.53
Fiber g 68
Cholesterol mg 3.4
Sodium mg 661

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 8
Cost: Average
Note plus 4 hours of leavening

PRESENTATION

Savory colomba gives a fresh twist to the beloved Lombardy tradition. Really. Perfect for Easter celebrations, it takes the usual sweet, fruity loaf and turns it on its head. So, what do you get? This Italian Easter bread is loaded with succulent pancetta and delicious pockets of melted cheese. The dough keeps its classic, soft texture—just perfect for pulling apart. Plus, a cheesy glaze on top? It adds a salty kick and helps those crunchy nuts stick perfectly.

Thing is, it keeps the dove shape, so it looks just right on the table during big spring meals. But one bite, and you’ll realize this is a different kind of savory Easter cake. In Lombardy, it’s often the star of Easter Sunday and a go-to for picnics on Easter Monday. And listen, it’s easy to pack and stays crispy on the outside after a day out. And pretty simple, right?

You know, regional twists are common. Some swap pancetta for other cured meats, others mix in different cheeses—sorta like the quick version of sweet colomba with red fruits or that candied fruit and almond glaze. This playful mix of tradition and innovation? It makes the savory colomba recipe shine among traditional Italian recipes.

It’s a perfect starter before a bigger Easter meal, but it’s also really really great sliced and shared while everyone waits for the main event. With its golden crust, soft middle, and rich, tangy flavors from the cheese and pancetta, this Italian favorite has become a holiday classic for families. Whether you call it Italian holiday bread or colomba salata, it's a crowd-pleaser that fits beautifully with old traditions and new tastes. And it’s way way better than you’d expect. Enjoy something a little different, yet totally tied to the spirit of Italian celebrations. It is perfect for anyone looking to try something unique and delicious—making it a must-have on your Easter table.

INGREDIENTS

355

Calories per serving

Ingredients for a 750g mold: Whole grain flour 1 cup (125 g); Manitoba flour 1 cup (125 g); Type 00 flour 1 cup (50 g); Honey 1 tbsp (20 g); Fresh brewer's yeast 0.2 oz (7 g); Eggs 1.9 oz (55 g) - (about 1); Whole milk 0.3 cup (75 g) - at room temperature; Water 0.3 cup (75 g) - at room temperature; Butter 4 tbsp (55 g); Sweet Pancetta 3.5 oz (100 g); Provolone cheese 3.5 oz (100 g); Dried tomatoes 1.5 oz (40 g); Fine salt 1 ¼ tsp (7 g); Chives to taste; Parsley to taste; Oregano to taste

for the surface: Egg whites ⅛ cup (37 g); Parmigiano Reggiano PDO cheese 1.5 oz (40 g); Black pepper to taste; Peeled almonds to taste; Peanuts to taste

Preparation

How to prepare Savory Colomba

To prepare the savory colomba, start by making the dough. Pour the whole wheat flour 1, the all-purpose flour 2, and the bread flour 3 into the bowl of a stand mixer fitted with a hook attachment. Add the crumbled yeast 3,

the honey 4 and the milk 5. Start kneading 6

then also pour in the water 7 and continue to work. Slowly incorporate the eggs 7 and when they are well blended, add the salt 9

and the first piece of butter 10. Continue kneading everything at moderate speed, adding the butter little by little until the dough is well bonded 11. Then detach it from the hook 12

and transfer the dough to another bowl, trying to give it a spherical shape (13-14). Cover with plastic wrap 15 and let it rise for 2 hours at room temperature.

When almost two hours have passed, take the bacon. Cut it into cubes about 1/4 inch large 16, then transfer them to a pan 17 and sauté over medium heat for 5 minutes 18. Set aside and let cool.

Meanwhile, cut the provolone into cubes 19, chop the aromatic herbs 20, and cut the sun-dried tomatoes into pieces 21.

When the dough is well risen 22, transfer it to a lightly floured surface 23 and spread it out gently with your hands 34.

Place bacon, provolone, sun-dried tomatoes, and the aromatic herbs in the center 25. Close the dough 26 and knead it to incorporate all the ingredients 27.

Then divide it in half 28 and shape each portion into two logs about 12 inches long 29. Place the first one in the mold to form the wings 30,

and then place the second on top to form the body of the dove (31-32). Cover with a cloth and let rise for another 2 hours. At this point, you can prepare the glaze. In a bowl, pour the egg whites, grated cheese 33

and beat everything with a whisk 34; finally, also incorporate the pepper 35 and mix one last time. Take the colomba that has risen and spread the glaze obtained over the entire surface 36

Sprinkle some almonds 37 and some peanuts 38 as well. Then bake in a preheated static oven at 375°F for 50 minutes, placing it on the lower shelf and placing another baking sheet on top, so as not to over-brown the glaze. Always do the toothpick test before removing from the oven and let your savory colomba cool before serving 39.