Pistachio Easter Colomba Panettone

This pistachio Easter colomba panettone is flavored with honey and orange and dotted with pistachios and candied citrus. It’s made in the traditional style with a well-tended “mother” and a dough that’s nurtured for a three-day period before going into the oven!

Italian-born chef Nino Settepani purchased his first bakery in Manhattan while still a student at NYU. After graduating, he perfected his craft at the French Culinary Institute. He opened a traditional Italian bakery, Settepani, in Brooklyn’s Williamsburg neighborhood in 1992, and it was such a success that a second location has been serving Harlem since 2000. Settepani has become more than just a restaurant or bakery; it’s a community gathering place where people come together to enjoy traditional Italian breads, pastries, cannoli, cakes, cookies, and more made with all-natural, organic ingredients.