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Romagna "Ciambella" cake

Ciambella romagnola JPG

Even if this cake is quite common throughout the country, "ciambella" (literally "donut" in Italian, due to its shape) is a traditional Romagna dessert.  Rustic and very simple, but very tasty, the Romagna ciambella does not have the classic hole in the middle and is instead served in round loaves or long rolls.

This cake is served at breakfast and as a snack but also as a dessert, dunked in a good glass of sweet Albana or Cagnina wine.  This cake was once served with Easter breakfast.

Ingredients: 400 g of flour, 200 g of sugar, 3 eggs, 100 g of butter, 1 packet of yeast, grated lemon rind, half a glass of milk, colored sugars and baking parchment paper.

Preparation: mix all the ingredients together well.  After placing the parchment paper in a baking dish, make two rolls of dough about 3 centimeters high and sprinkle colored sugars on them.  Put them in a preheated oven at 180 degrees Celsius for about a half hour.  Let them bake until the surface is golden brown (between 20 and 30 minutes).  Take them out of the oven and let the ciambella cool completely before removing it from the dish.

Suggested white wine Albana dolce


Suggested red wineCagnina


Recipe sent in by: Rimini Riviera Editing Staff

Last modified Mar 30, 2017

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