This fantastic sweet Umbrian was traditionally given by the girls “of marriageable age” to their lovers on Easter Sunday. It’s also a sweet symbolic: the mignon sweets yellow, green and blue represent, respectively, the ripe wheat, pastures of the mountains and the waters of Lake Trasimeno. It also says that the red of the dough and the white of the meringue are a tribute to the colors of Perugia.

Recipes of the Ciaramicola

– 400 grams of flour
– 50 grams of almond flour
– 2 eggs
– 120 grams of sugar
– 120 grams of butter
– 35 gr alchermes
– a sachet of baking powder
– zest of one lemon
– vanilla essence
For the garnish
– 2 egg whites
– 150 grams of powdered sugar icing


Sift flour with baking powder and place them in a heap on the work surface. At the center combine sugar, eggs, butter, slightly softened, liqueur, lemon rind and work by hand, kneading until the mixture becomes homogeneous, smooth and not sticky. Roll the dough on the table, cut a small piece and set aside. Lay the dough to form a donut on a greased and floured round baking pan (the pan should not be in the shape of a donut). With the dough kept aside form two rolls and apply them to cross at the center of the ring trying to seal the edges by pressing lightly with your fingers. Bake the cake at 170 ° C for 30 minutes. Remove from the oven and let it rest ciaramicola. Lower the oven to 100 ° C. Meanwhile whip the egg whites until stiff steadfast with icing sugar, then with a spatula, spread the egg whites on top of the cake, leaving small tufts. Sprinkle the meringue with almonds and bake again to dry the meringue, keeping the oven door slightly open. You should not take color, but be white, it will take approximately 30-40 minutes, checking often.

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