##Baked in Arsego, Italy Colomba is a popular Italian Easter-time tradition, similar to it’s Christmas-time counterpart Panettone in texture and flavour. Traditionally made with Candied orange, vanilla and a crunchy almond glaze, it is baked in the shape of a dove, representing peace and renewal. Even the most talented Italian nonna won’t make a Colomba at home, swearing instead by her favourite baker and pre-ordering the cake ahead of time, giving the master chef enough time to painstakingly wait for the dough to rise over at least 30 hours.

#Made by award-winning pastry chef Lucca Cantarin Lucca’s creations are truly a reflection of his commitment to simplicity and attention to detail—both of which are key to baking a truly excellent Colomba. His creations have received international acclaim, coming third in the prestigious Coupe du Monde de la Pâtisserie in 2013.

##Pasticceria Marisa Born in 1978 into a family of mastro gelataios, Lucca Cantarin began studying to be a pastry chef as a young boy. His talent was quickly spotted when he applied for a bar job at renowned 3 Michelin starred restaurant Le Calandre, quickly becoming their master pastry chef. Following an international career in some of the world’s best restaurants, Lucca returned to his home town to open Pasticceria Marisa, renowned for its’ excellent Panettone and Colomba.