The best doves of Tuscany
For an Easter rich in taste. Here are the best handmade Tuscan doves
Whether classic or made with an innovative recipe, the dove is certainly one of the symbols par excellence of the Easter holidays. For this reason it is fundamental to buy a good one (with a capital "G"!), handcrafted and made with excellent products. To this end, today we have selected for you the best Tuscan pastry shops that produce the most delicious doves. If you're looking for the best ones in Florence instead, you can find them here!
Pasticceria Nuovo Mondo
Via Giuseppe Garibaldi, 23 (Prato)
ph. +39 0574 27765
In order to satisfy the most demanding sweet tooth, Paolo Sacchetti devotes himself every day to perfecting our country's pastries. For the holidays, Pasticceria Nuovo Mondo has produced delicious handcrafted doves, respectful of tradition. Made with just a few simple ingredients, their unmistakable flavor comes from the care the Master puts into the sourdough starter. This year's three flavors are: Classica, classic dough with candied orange cubes and almond icing; Albicocca, classic dough but with candied apricot cubes; and Cioccolato, chocolate dough with gianduia cubes and chocolate icing. The true symbol of this bakery, which can be purchased year-round and is also perfect for Easter, is the Prato Peach. A dessert with a crunchy chew on the surface, it moves flavors around the palate: these are two brioche dough balls in an Alchermes bath and filled with custard.
Via A. Vespucci, 101 (Arezzo)
ph. +39 055 981225
If one says "Pasticceria Bonci," one will undoubtedly think of Pan Briacone. This is a leavened product with a soft texture, sweet in flavor (due to the carefully selected raisins) and "strong" in taste thanks to its liquor soul. This is, without a doubt, the iconic dessert of this company, which (for this reason) decided to make it in several variations. One of them is the Bria Colomba, perfect for Easter. In addition to the Bria Colomba Classica (with raisins and raisin wines), there are also the Bria Colomba Zagara (with orange and orange blossom), the Bria Colomba Limoncello, and the Bria Colomba con Pesca e Vino (with candied peaches and a local and organic red wine bath). There is no shortage of customer favorites on the list, namely Bria Colomba with Rum and Chocolate, Bria Colomba Mokanero (with dark chocolate and coffee), Bria Colomba Chocolate and Pears, and Bria Colomba Rosae (with white chocolate, strawberries, and rose rosolio bagna).
Strada delle Frigge, 5 (Siena)
ph. +39 0577 236009
Now a symbol of Siena, pasticceria Nannini enchants the world with its gastronomic specialties. For the Easter holidays, their doves made both following the classic recipe and in lemon and pistachio variants are not to be missed. Also not to be missed during this period are the Palombelle. These are dove-shaped ricciarelli with almond sauce and orange peel...a real treat! Another iconic product of this enterprise and endowed with the PGI mark is panforte. This is made in two different manners: the Panforte Margherita (the most beloved by customers) and the Antico Panpepato (this is the original panforte from the 15th century, endowed with a decidedly spicier taste). Pasticceria Nannini's products are without secrets and made only with selected and genuine ingredients.
Via Pasquino Corso, 7 (Borgo San Lorenzo)
ph. +39 055 8495930
The Colomba produced by the Valecchi pastry shop, an ultra-century-old laboratory opened in Mugello in 1916, is the result of an important and long study of the choice of raw materials and the skilful treatment of a mother yeast that has now been worked for more than 30 years. Master pastry chef Francesco Belli has won silver and bronze medals for two consecutive years, 2022 and 2023, at the national championships held by the International Federation of Pastry, Ice Cream, Chocolate and Confectionery. The secret to a perfect dove? In addition to natural yeast, the choice of butter, strictly Italian flours, strictly selected candied fruits such as Calabrian orange or Vesuvius apricots, the use of vanilla bean and the total absence of preservatives. Last but not least, continuous updates and comparisons with international pastry champions in the pursuit of excellence.
Pasticceria Peccati di Gola
Via Enea Silvio Piccolomini, 43 (Siena)
ph. +39 0577 283155
Born out of Antoni Betti's love for pastry, Peccati di Gola has always made beautiful desserts...and above all, delicious ones! No less than three different doves were created for Easter: the Classic (with candied fruit and raisins), the one with white chocolate and apricots (made with candied apricots, white chocolate chips and a white chocolate glaze) and the one with fondant and ginger. The latter is prepared with ginger
candied ginger and dark chocolate chips; the whole thing is then covered with a dark chocolate glaze inserted before baking...mouthwatering! This is a very slow process (it takes 3 days to make) and only top-quality products are used. Not to be missed during the rest of the year is their Milk Slice. This is a soft cocoa cookie with Namelaka, or delicious vanilla cream, inside. Finally, much loved by customers is their Wokka, which is a chocolate and pannacotta mousse with Tonka (a type of cocoa bean).
Borgo Stretto, 46 (Pisa)
ph. +39 336 5464165
With an unparalleled reputation for quality, a commitment to absolute prestige and a legacy dating back to 1898, Federico Salza is the premier luxury caterer in Italy and abroad. During the Easter holidays, their handcrafted doves and their 1-kg format Easter schiacciate remain unmissable. The latter have a shape similar to that of a panettone with anise liqueur inside. There are many delicacies that are produced daily in a totally artisanal way, however, a prominent place belongs to their chocolate. This is found in a great many of their desserts. Among these, one of the most popular with customers is the Torta dei Bischeri, made with chocolate, rice, candied fruit, pine nuts and a crumbly pastry. In addition, the French-Italian line of this pastry shop is evident in desserts such as croissants (made with the finest butter and sourdough) and Frambua, which is a semifreddo with chocolate and raspberry cream.
Via Montalbano, 65 (Pistoia)
ph. +39 0573 739623
In this bakery, creativity goes directly from the artist's hand to the product, reducing the use of machines to a minimum. It is this (combined with the use of specially selected products and the love of pastry passed from one generation to the next) that makes its items truly good. Numerous doves were made for Easter, produced from a combination of tradition and innovation. These include: the Classic one (with raisins and candied fruit), the Chocolate one (with 60 percent dark chocolate) and the one with Bronte pistachios. Much loved by customers remains the one with Fresh Fruit... which gives an inimitable softness and sweetness to the dough! Absolutely a must try! Also unmissable are the Colomba with candied citrus fruits and the one with only raisins (to satisfy everyone's needs!). Instead, different from the others (because it lacks the surface glaze) is their Colomba Briacona, made with a 50 percent chocolate and 50 percent liqueur topping.
Pasticceria Fratelli Lucchesi
Piazzale Matteotti, 55051 (Lucca)
ph. +39 0583 723193
Established in 1982, Fratelli Lucchesi Pastry Shop has always been committed to the scrupulous use of high-quality raw materials and local products. On the occasion of Easter, many doves were made. Starting with the Classica (with totally artisanal orange candied fruit, covered with icing and almonds), also crowding the showcase are the Colomba con amarena (with candied black cherries made by them, finally covered with icing and almonds) and the Colomba ai Tre cioccolati (filled with dark, milk and white chocolate and iced with these 3 chocolates). For dark chocolate lovers, their Chocolate Colomba, with dark chocolate in the dough and in the icing that covers it, is not to be missed. In addition, due to the exponential increase of pistachio lovers, a Pistachio Colomba has been made...a real treat that you absolutely must not miss! This one was made with a dough made from Pistachio Paste and cubed pistachio cremino. The whole thing is topped with a pistachio and pistachio glaze. Icing on the cake: the bakery offers a sac à poche filled with pistachio cream...it will be used to further stuff your dove! A real sweet tooth! Each is made in many different sizes: 300 gr, 500 gr, 750 gr, 1 kg, 2 kg. For this company, the leavening process is fundamental, in fact it uses only mother yeast and respects the natural times of each cake (for doves it is about 48 hours). Another truly unmissable dessert for this bakery is the Pasimata: this is a traditional poor man's cake, very similar to a panettone (it too needs 48 hours of leavening). The ingredients are few, simple and genuine: raisins, aniseed, eggs, sugar, butter, flour, water and sourdough... the recipes of Pasticceria Fratelli Lucchesi are without secrets!
Via delle Cellane, 9 (Grosseto)
ph. +39 0564 956787
It is a history made of bread and cookies, the scents of butter, milk and wheat, which began in 1921. Corsini's attention to the preparation of its leavened pastries (such as doves) is inimitable. In fact, their care in the selection of ingredients, respect for timing and the use of mother yeast give their products an unmistakable flavor. On the occasion of the Easter holidays, this company has created a wide range of products to meet everyone's needs. They range from the traditional Colomba Classica (available in 920 g format) to Colomba all'apriccca (with semi-candied apricots in the dough). Unmissable is the Three Chocolate Colomba. This one is made with dark, milk and white chocolate chips; it is covered with a dark chocolate glaze and is further garnished with the 3 Chocolate chips...a real treat! For nut lovers not to be missed are the Pistachio Colomba (filled with pistachio cream and covered with pistachio chocolate) and the Hazelnut Colomba (with hazelnut cream inside and covered with hazelnut chocolate). Much loved by customers is their Caramel Colomba, made with caramel cream, caramel chocolate coating and sanded almond sticks.
Dolce & Gabbana Collection
After their success with panettone cakes, the Dolce & Gabbana and Fiasconaro collection never ceases to surprise us, proposing another pastry goodness typical of the Easter tradition: the dove. Three different variants, placed inside magnificent tins specially designed by Sicilian artists who were inspired by the island's white and blue majolica tiles. Available is the classic Colomba made with Sicilian almonds, but (for those with a sweet tooth) there is no shortage of Colomba with Sicilian chocolate and Colomba with chocolate and Sicilian wild strawberry jam... a must try!