Fashion on the table flourishes. Spring parties are discovered to be chic thanks to the proposals of Dior, Louis Vuitton, Giorgio Armani and even The Devil Wears Prada 2.
Food is becoming more and more popular with the creative universe of fashion and elegance. With the entry of the Ruffini family, which owns the Moncler brand, into the capital of Da Vittorio, there are more and more operations, financial and otherwise, which see fashion and dining as protagonists. Starting from Easter 2026, which will see tables laden with designer desserts. There are classics such as Guido Gobino’s creations for Armani Dolci; there are the main stream activities with Bauli navigating between Big Brands and films such as The Devil Wears Prada 2 and then there are the maisons, which find in the mastery of Maîtres Chocolatiers and Chef Pâtissier the extra sweet touch to translate their creative identity into doves and chocolate eggs.
Amedei-Alessi
Six different flavors for the exclusive collaboration between Amedei Toscana, Italian excellence pioneer of bean-to-bar chocolate and the Italian design brand Alessi. For Easter 2026, in fact, the Tuscan Milk Egg, the Black 70 Tuscan Egg, the Big Flavor Egg, the Red Fruit Tuscan Egg, the Hazelnut Tuscan Egg and the Pistachio Tuscan Egg contain a special Alessi surprise from the Dressed line designed by Marcel Wanders.
Armani/Dolci by Guido Gobino
Available online and in stores in Milan, Tokyo, New York, Paris and Hong Kong, the new collection by Guido Gobino for Armani Dolci combines high quality, research into flavors in the name of Armani aesthetics. The egg, available in the flavors gianduia with peach and hazelnut crumble and dark chocolate and mint, has a surface engraved in relief with a chevron motif, which is inspired by the designs and material effects of the fabrics of the Giorgio Armani and Armani/Casa collections. And then the traditional recipe dove, the 60 g tin boxes with milk and dark eggs, which contain covered cocoa beans for the first time, and the limited edition eggs in four combinations. The dark blue velvet packaging, completed by large intense blue ribbon bows with iridescent shades, recalls the evening looks of the Giorgio Armani spring/summer 2026 collection, presented at Palazzo Brera.
Trunks
The Grandi Firme concept is enriched by the new Moro recipe with 70% extra dark chocolate. Inside there are surprises by Parker, Thun, Alviero Martini prima Classe and Sector. For fashion lovers, then comes the egg dedicated to the second chapter of the film, The Devil Wears Prada. While waiting to see the film, in cinemas from the end of April, you can console yourself with milk chocolate and themed surprises.
Dior
Designed by starred chef Yannick Alléno, more than a chocolate egg it is a sculpture that celebrates one of Christian Dior’s distinctive emblems, namely the medallion embellished with an irresistible bow. Inside, numerous chocolate surprises, with the iconic cannage motif, the button and the initials “CD”, celebrating the Dior heritage. The dessert is available exclusively at Le Jardin du 30 Montaigne in Paris and is perfect in tandem with the new Trompe-l’œil decorative ceramic collection.
Etro X Aimo and Nadia
After the success of the Christmas edition, Chefs Alessandro Negrini and Fabio Pisani of the starred restaurant The Place Aimo and Nadiathey try their hand at a traditional classic like the Colomba.
Louis Vuitton
For Easter 2026, master pastry chef Maxime Frédéric presents a series of original creations, reinterpreting the codes of the Maison with precision and mastery. The Chocolate Egg Bag transforms with white chocolate handles colored yellow. The collection is completed with the six-pack of Mini Chocolate Egg Bags and the limited edition Three Chicksavailable in both milk and dark chocolate.
T’a Milan
The brothers Alberto and Tancredi Alemagna reinterpret the tradition of high Milanese pastry making. At the base there is a family recipe, handed down over time: an ancient knowledge that takes shape in the Easter Colomba through the use of selected raw materials and processes that respect the natural rhythms of the dough. For Easter 2026, T’a Milano offers the Pear and Chocolate variant, which combines the natural sweetness of pears with the more intense note of dark chocolate. The chocolate chips are distributed in the dough without overwhelming it, while the fruit gives freshness and softness, creating a clear and recognizable balance on the palate.
