1. Sullivan Street Bakery
The traditional eggy Easter cake called colomba Pasquale is baked in the shape of a dove (colomba) and festooned with candied orange peel and almonds.
73 Sullivan St., nr. Spring St.; 212-334-9435
533 W. 47th St., nr. 10th Ave.; 212-265-5580

2. Buon Italia
The colomba Pasquale is imported from Italy, but the pastiera di grano (a sweet bread filled with ricotta and wheat kernels) and the casatiello (a savory one made with lard and stuffed with pecorino, salami, pancetta, and eggs) are decidedly homemade.
Chelsea Market, 75 Ninth Ave., nr. 15th St.; 212-633-9090

3. Villabate Pasticceria & Bakery
Pastiera di grano, cassata Siciliana (iced sponge cake layered with sheep’s-milk ricotta and candied fruit), and cute marzipan lambs.
7117 18th Ave., nr. 71st St., Brooklyn; 718-331-8430

More Easter Eats
Easter Feasts
On Easter Sunday, local restaurants run the holiday gamut from spring lamb to glazed ham.

Related:

• Archive: “Food Features”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Mar 28, 2005 issue of New York | Subscribe!