This year the pastry shop „Dolce Locanda” in Verona has developed two versions of the Colomba Pasquale, the Easter dove, both covered with icing, sweet almonds and bitter almonds: one with orange with candied peel cut into lozenges, Madagascar vanilla and butter; and a chocolate variant, which contains two different varieties of chocolate. A small pearl and diced to give roundness and acidity at the same time, which dissolve in the dough in a different way, creating a surprising game of textures on the palate.
Giancarlo Perbellini is part of the Perbellini family, but he opened his own place – Dolce Locanda. XBE is his brand, his „corporate” logo, it is pronouced „Perbe” – the nickname his friend’s gave him which he later transformed in his signature.
Giancarlo Perbellini has 2 Michelin stars and his Colomba is a must try for the Easter holidays