Since the time of Stonehenge, mankind has looked at the approach of Spring as the time for physical and spiritual renewal. The magical alchemy of yeast, liquid, flour and salt has played a prominent role in this celebration. The power of fresh warm bread to bring people together is ageless. Basic rustic breads evolved over time, with personal and cultural renditions adding flavors, twists and traditions, have given us the celebration breads we see today. We honor this Spring tradition with 3 rustic Italian Easter breads that have been passed down from Mama Carlino, who kneaded, rolled and baked all her life.

 

Homemade Colomba – Italy’s Easter bread Colomba, meaning “dove” in Italian, is a native of Lombardy. The dove being a symbol of peace, is made into a stencil and then filled with dough studded with citrus peel and dried fruit. The bread rises filling the dove stencil and is then topped with sliced almonds and pearl sugar. The end product is a soft fragrant bread with sweet citrusy nutty flavors.

 

Traditional Braided Anise Easter Bread – For most, this is one of the most common breads that comes to mind when one speaks of Easter Bread. A rustic Italian sweet bread made with anise and orange peel is braided into a circle and then dotted with dyed hardboiled eggs. The eggs are an European Easter tradition that are more symbolic than culinary, representing rebirth and renewal.

 

Mama’s Raisin Easter Bread Loaf – These loaves are Mama’s own personal Easter bread rendition. In Mama’s hometown of Casoli, Abruzzo where she lived until she was 40, this bread was commonly served at Easter time. A light textured, deliciously sweet bread with lemon and citrusy vitality combined with chewy raisins. Where did the glazed version come from? Like any good mother or grandmother, Mama of course knew the way to her kids’ hearts was with sugar glaze and sprinkles. Let’s be honest, it’s the key to most of our hearts.