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Salted dove

Salted dove

The savory colomba is perfect for making Easter lunch special, with a soft dough and a filling of cheeses and cured meats.

To make the Easter holidays special, there is nothing better than enriching the table with many delicacies. Among the many traditional recipes you can prepare is the one for savory colomba. Like the sweet version of this product, this rustic one is very good and everyone will appreciate it. It is a simple dough to make and is very soft even without the need for leavening . Inside, however, cured meats, such as ham or salami, and cheeses , including parmesan or provola, must be added . Once ready, the dough should be cooked in the classic colomba mould, to give this savory pie its usual shape. After cooking, you will have a rustic Easter dove with an exceptional flavour!

Salted dove
Salted dove

Preparing the recipe for the savory colomba

  1. First, shell the eggs in a large bowl; beat them using a hand whisk.
  2. Add the yogurt and stir to incorporate. Then, do the same with the milk.
  3. Pour the grated Parmesan into the bowl, season with salt and pepper and mix again.
  4. Sift the flour and also the instant yeast, combining them in another container, then pour them onto the dough in several batches . Stir vigorously to combine everything.
  5. Arrange the cured meats on a cutting board and cut the cooked ham and sweet bacon into cubes ; do the same with the Pecorino.
  6. Pour the pieces of salami and cheese into a bowl; add 1 egg yolk and oregano, then mix everything with a wooden spoon.
  7. Add the filling to the dough and mix everything together.
  8. Take the dove mold and place the dough inside to give it the typical dove shape.
  9. Decorate the surface as you prefer; for example, you can pour the egg white into a bowl and add the peeled almonds.
  10. Mix and then distribute this mixture over the surface of the dough.
  11. Cook in a static oven preheated to 180°C for 45 minutes . Test with a toothpick and, if it comes out dry, you can take it out of the oven.
  12. Let cool and serve!


The Easter savory colomba is a delicious and spectacular single dish, it will make your table elegant and will impress everyone with its goodness. You can keep it for a maximum of 2 days , keeping it under a glass bell jar at room temperature.

Read also
The Easter Colomba recipe (perfect for those who have time)

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