There is a precise moment when the Easter doves stopped being “just” a sweet
traditional to become a cult gastronomic object. It happened when haute patisserie
italiana decided to treat it like a large competition leavened product, like panettone.
Today, in 2026, the dove is one of the most advanced terrains of confectionery experimentation. Not yes
It limits you to replicating a recipe. It interprets it. The destructure. It elevates her. And he does it without betraying his
identity.
The best doves of 2026: who leads the new excellence
The most reliable thermometer remains that of major competitions and food guides. Second
the Championship “Best Dove in Italy” promoted by the FIPGC, the 2026 title goes to Campania,
with the master pastry chef Raffaele Romano who wins the national summit, confirming the
primacy of the South in the new designer pastry shop . Alongside the competitions, the editorial selections
they outline a rich and complex panorama:
Iginio Massari’s dove confirms itself as an absolute technical reference, with workmanship that
They exceed 65 hours and guarantee structure, lightness and digestibility
The historic Cova maintains a classic imprint, with iconic ingredients such as Sicilian orange and
Bourbon vanilla
The Eataly Icons proposal for the three chocolates interprets the tradition with a more delicious profile and
contemporary
Grué Pastry Shop in Rome surprises with refined combinations such as Leonforte PGI peach and
almond of Noto It is no longer just a ranking. It is a map of Italian excellence.
The revolution of taste, beyond the classic dove
If the traditional dove remains a mainstay, it is on the variants that the most interesting game is played.
The new trends speak for themselves:
Territorial contamination: the use of Modena PGI Balsamic Vinegar introduces complex notes of
fruit and honey
Sweet-savory balances: salted caramel and milk chocolate become signatures of some
innovative pastry shops
Fruit and freshness: strawberries, black cherries, apricots and citrus fruits redesign the aromatic profile of the
leavened
Premium ingredients: pistachio, selected chocolates, alcoholic infusions (grappa, gin) expand
the sensory experience
In this scenario, the dove is no longer a unique dessert. It’s a category.
The Expert Judgment: What Makes a Dove “Excellent”. Guides like Gambero Rosso
They evaluate doves according to rigorous criteria: quality of raw materials. Craftsmanship.
aromatic balance. It is on these parameters that names like Lino Ramunno emerge, awarded for
the obsessive care of ingredients and processing, or emerging realities that focus on identity
territorial and technical precision. The difference, today, is not only made by taste The coherence of the
project.
A growing market: between craftsmanship and premium positioning
In recent years the dove has followed the same path as the panettone:
increase in average prices
growth in demand for artisanal products
be careful with packaging and storytelling.
Some products now exceed 40-50 euros per kilo, positioning themselves in the “luxury segment
accessible”. An evolution that reflects a cultural change: the consumer seeks quality,
not quantity. After more than thirty years of observing the Italian agri-food sector, one thing
It seems evident: the dove has become much more than an Easter dessert.
In 2026, the best gourmet doves prove that Made in Italy doesn’t thrive on nostalgia. Lives of
controlled evolution. The challenge, today, is not to create something new at all costs. It is to improve that
which already exists, bringing it to excellence. And the dove, with its apparent simplicity, remains one
of the most difficult test benches.