Easter market in Como

Visit the large Easter market in the city center of Como. The "Fiera de Giovedi Santo" in Como traditionally takes place from   Green Thursday to Easter Monday and   is certainly one of the most beautiful and best-attended Easter markets of its kind.  

You will find the market stalls along Viale Varese at the & ouml; east city wall , between Piazza Cacciatore delle Alpi and the Torre Porta Nuova.

From the jetty or bus station you need a maximum of ten minutes on foot, just follow the crowd.
In addition to many other regional products, you can buy the colomba (Easter pigeon) at the Easter market, a delicious yeast cake in the shape of a dove. Incidentally, the Easter market is called "Fiera del Giovedi Santo", literally translated as Green Thursday market.

How to get there:
Under no circumstances should you drive into the center of Como, as you will be hard pressed to find a parking space. Better is for example   drive to a car park in Como and then walk or take the city bus to the Easter market.   The Easter market takes place along the eastern city wall in Viale Varese.

Baking recipe for Colomba (Italian Easter pigeon)

Ingredients (for a big pigeon)

15 g fresh yeast, 0.5 dl lukewarm milk, 250 g flour, 2 pinches of salt, 40 g sugar, 2 eggs, 50 g soft butter, 1 egg white, 25 g sugar, 1/2 teaspoon cinnamon, 1-2 tablespoons almond sticks
Preparation
Dissolve the yeast in the milk the day before. Sieve the flour into a bowl, add the salt and make a large well. Pour milk with yeast, sugar and beaten eggs into this hollow. Add the butter in finely chopped pieces and knead everything thoroughly. Work for about 15 minutes until the dough is supple and smooth. Cover and let the dough rise in a warm place for 30 minutes.
Knead the dough again, put it in a bowl and cover it with a damp cloth and let it rest for 12 hours in the refrigerator.
Shape the dough into a dove the next day (see box) and place on a baking sheet. Let rise in a warm place for about 2-3 hours at about 30 ° C.
Preheat the oven to 190 ° C. The colomba in the lower oven area for approx. 40 min at 190 resp. Bake later at 180 ° C.
Beat the egg whites until frothy, add the cinnamon and pour in the sugar. Then beat to a firm egg white snow.
After about 20 minutes of baking, take the pigeon out of the oven, remove the auxiliary sleeve and spread the egg white over the pigeon. Dust with the almonds and bake for another 20 minutes at 180 ° C. Then let it cool on a wire rack.

Tip into the dough

If you don't have a special colomba shape at hand, you can use a little skill to make a cuff out of aluminum foil. To do this, draw a pigeon on an A4 sheet of paper. From several layers of aluminum foil, you then fold a strip approx. 90 cm long, to which you attach an equally long strip of baking paper to one side with office clips. You then use the strip to shape the contours of the pigeon and then place the cuff on a baking sheet lined with baking paper. The dough is then carefully poured in. If you don't value the pigeon shape, you can also use a springform pan with a diameter of 20 cm.

The Easter market in Como takes place every year from   Green Thursday   to Easter Monday.