Scopri la Ciambella Romagnola: La Ricetta Tradizionale che Conquista il Cuore di Romagna!

The ciambella romagnola, also known as "zambela" or "brazadela" in the Romagna dialect, is a quintessential sweet treat originating from the Romagna region of Italy. This rustic, homemade cake is a staple in Romagnola households, celebrated for its simplicity, genuine flavors, and versatility. Unlike many other ciambelle, this one doesn't have a hole in the center; instead, it's shaped like an oval loaf or a rustic bread, generously coated with granulated sugar. Each family in Romagna cherishes its unique version of this traditional recipe, making it a beloved and personal culinary treasure.

A Taste of Tradition

The ciambella romagnola is more than just a cake; it's a symbol of Romagna's culinary heritage. It evokes memories of social gatherings, local festivals, and the warmth of family kitchens. Historically, in large Romagnola families, the "arzdora" (the head of the household) would lovingly prepare this cake, ensuring each family member received their share.

Today, pastry chefs like Andrea continue to uphold this tradition, baking fragrant ciambelle romagnole daily, using time-honored recipes and genuine ingredients sourced from local farms and estates like Tenuta Saiano.

What Makes It Special?

The ciambella romagnola stands out due to its unique texture and flavor profile. It boasts a delightful contrast between a crunchy exterior and a soft, tender interior. This characteristic makes it perfect for enjoying at any time of day.

Versatility: It is ideal for breakfast with milk or coffee, as an afternoon snack with tea, or even as a dessert in the evening with a glass of Albana wine.
Regional Variations: The recipe varies from province to province and even from household to household, adding to its charm and authenticity.
Special Ingredients: Some recipes include ricotta cheese, which adds a moist and delicious element to the cake.

The Classic Recipe: Simple Ingredients, Authentic Flavors

The traditional recipe for ciambella romagnola calls for simple, high-quality ingredients that reflect the region's agricultural bounty.

Leggi anche: Scopri la Ciambella Rustica

Ingredients:

500g "00" flour (like Sapignoli brand)
125g butter, softened (or 125g lard)
3 eggs, at room temperature
140g granulated sugar
Zest of one lemon (untreated)
16g baking powder
50-80 ml milk (quantity as needed)
2 tablespoons granulated sugar, for topping
1 egg yolk, for brushing

Optional flavorings:

Anise seeds or extract
Vanilla extract
Orange zest

Instructions:

Prepare the Dough: On a clean work surface, arrange the flour in a mound and create a well in the center. Add the eggs, softened butter, sugar, lemon zest, and baking powder to the well.
Mix the Ingredients: Use a fork to mix the wet ingredients together, gradually incorporating the flour from the sides. Then add the milk little by little.
Knead the Dough: Once the dough starts to come together, knead it with your hands until it forms a smooth, elastic ball. Ensure you incorporate air into the dough as you knead.
Shape the Ciambella: Place the dough on a baking sheet lined with parchment paper. Shape it into an oval loaf or a horseshoe shape, without a hole in the center.
Glaze and Sprinkle: Brush the top of the ciambella with beaten egg yolk. Sprinkle generously with granulated sugar. You can also use coarse sugar for a more rustic look.
Bake: Preheat your oven to 170°C (340°F). Bake for about 25-40 minutes, or until the ciambella is golden brown and sounds hollow when tapped. To ensure even cooking rotate the baking sheet halfway through.
Cool: Remove the ciambella from the oven and let it cool on a wire rack before slicing and serving.

Tips for the Perfect Ciambella

Use High-Quality Ingredients: The flavor of the ciambella depends on the quality of the ingredients. Use fresh, local ingredients whenever possible.
Don't Overmix the Dough: Overmixing can result in a tough ciambella. Mix until just combined.
Adjust Sweetness: If you prefer a less sweet ciambella, you can reduce the amount of sugar in the recipe.
Experiment with Flavors: Feel free to add other flavorings to the dough, such as anise seeds, vanilla extract, or orange zest.
For a Softer Texture: To achieve a softer texture, separate the eggs, beat the yolks with the sugar, and whip the egg whites until stiff peaks form. Gently fold the egg whites into the dough as the final step before baking.
Preventing Dryness: Remember that, according to tradition, the ciambella romagnola should be firm, not dry.

Variations and Creative Twists

While the traditional recipe is cherished, there's always room for creativity. Here are some popular variations:

Ciambella Romagnola with Nutella: A modern twist on the classic, this version features a generous filling of Nutella, making it a favorite among children and adults alike. The Nutella should remain enclosed within the dough during baking.
Ciambella with Chocolate Chips: Add 3-4 tablespoons of dark chocolate chips to the dough for a richer, more decadent treat.
Ciambella with Raisins: Inspired by the Buccellato lucchese, this variation incorporates raisins into the dough for added sweetness and texture.
Ciambella with Ricotta: Adding ricotta cheese to the dough makes the ciambella incredibly soft and moist.

Serving and Enjoying

The ciambella romagnola is best enjoyed fresh, but it can also be stored in an airtight container for several days. To maintain its freshness, protect it from air exposure using a cake dome, plastic wrap, or aluminum foil. It can also be frozen, sliced, after baking.

Serving Suggestions: Serve slices of ciambella with hot beverages like tea, coffee, or cappuccino, or with cold drinks like fruit juice or Vin Santo.
Wine Pairing: In Romagna, it's traditionally enjoyed with a glass of Albana, a local sweet wine.
Breakfast or Snack: Perfect for a simple yet satisfying breakfast or afternoon snack.
Dessert: A delightful way to end a meal, especially when shared with family and friends.

tags: #ciambella #romagnola #ricetta #originale