Sweet log from Romagna (ciambella alla Romagna)

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By

Paola Bacchia

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The ciambella is now on high rotation at home, but with woody pine nuts rather than sugar granules on the top. For me it’s a ready-made breakfast or morning tea, usually dipped into milky coffee.

Although the word ‘ciambella’ usually refers to a cake with a hole in the middle, the Romagnoli like to shape their ciambella into a log. While visiting the town of Cervia I stopped in a pasticceria to have a mid-morning snack.

There were trays of a long flattish yellow cake covered in thick granules of sugar – some were on sale and others were behind the counter. I asked the shop assistant what the cake was called and was told they were ciambella Romagnola.  But why were some on sale? ‘Oh, that one is from a few days ago, so it costs less. But I like it more than the fresh one –  you slice it and dip it in wine, like you would with cantucci in Tuscany.’

So I took her advice and bought the older one; it was studded with sultanas and tasted of lemon zest. I had an open bottle of Sangiovese back at the apartment and dipped thick slices of the cake into the red wine. What a combination! 

from Recipes https://ift.tt/3kpgGln