Chiara Carolei

"Created by Enzo Santoro, this dessert combines the fragrance of colomba with the sweetness of Sacher cake. They added apricots and apricot jam inside and extra-dark Belgian chocolate on the outside. The apricots, jam and the flavors of the dough and chocolate are perfectly balanced in an exceptional dessert."

Sauce Milan

"Here you’ll find the most refined versions of seasonal specialties such as Easter’s colomba."

Simone Zeni

"If the classic colomba is not enough for you, the one here is made with chocolate or chocolate and orange: they are completely covered with it and a real pleasure for the palate."

Mariarosaria Bruno

"Colomba de l'Enzo, a delicious recipe with chocolate and apricots created by pastry chef Enzo Santoro."

Cristina Piccinotti

"Where to find the best Colomba Pasquale in Milan: Pasticceria Martesana - Colomba was always one of the strong points of pastry chef Enzo Santoro. The traditional colomba from Martesana requires at least 48 hours of work, from kneading the dough to rising, from baking to resting. This guarantees the unmistakable lightness of the dough."

The Big Food

"The classic Colomba is simply perfect in this pasticceria, soft and fragrant like few others."

Katherine Longhi

"It’s somewhere between a cake and bread so it’s really light and fluffy and I don’t even mind the little pieces of candied and dried fruits. In fact I think they add the right amount of sweetness to the panetton."