Equatorial chocolate dove cake with Tonka bean

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A symbolic meaning that, in the collective imagination, evokes peace, resurrection, and salvation. The Easter dove cake (colomba pasquale) is one of the most beloved traditional desserts in Italian culture.

Enhancing its essence even further are the expert hands of the young Michelin-starred chef Francesco Sposito, who has always aimed to create true works of art that celebrate the Campania region, blending taste, innovation, and tradition to perfection.

This is how the traditional Easter cake is transformed into a kaleidoscope of colors and flavors, becoming the Colomba with 55% equatorial dark chocolate, using cocoa from the renowned Valrhona company, offering a round and enveloping taste combined with the aromatic harmony of Tonka bean.

The scent of cinnamon, gently wafting in the background of a soft yet fragrant dough, is truly intoxicating. It’s a perfect balance of all the senses — sight, touch, taste, hearing, and smell.

This is why eating this colomba means experiencing a full sensory journey.

Adding to what can truly be considered a work of art is the packaging — a unique piece created exclusively for Taverna Estia by internationally renowned artist Vanni Cuoghi.

Bon voyage through flavor.