Ciambella of Romagna with nutella.
Every Italian child who knows it means that has spent one or more summers on the Adriatic coast of Romagna.
Ciambella of Romagna is one of the flavors of the summer holidays when I was a child.
At the beginning of summer, we sisters used to leave for the sea with grandma.
Until August, our parents would only come at weekends. I still remember those long, thoughtless holidays with days that seemed never-ending.
A magical time of sea, beach, and pinewoods began. And errands with grandma to the market, to the port to buy fresh fish, and to the shops.
Sara, who cooked all year long – and woe betide anyone who kept her away from her kitchen – decided and supervised the preparation of meals on holiday but allowed herself a break from cooking.
Early in the morning, she would go out to the bakery to buy bread. But when she back, she was assaulted by us children, anxious to see which surprise we would find in the bags that smelled of fresh bread and other good things.
Sometimes there were bomboloni (krapfen) or biscuits and red, thin pizza; sometimes focaccia and ciambella di Romagna. Strictly stuffed with Nutella and covered with granulated sugar.
Ciambella di Romagna, Pinza and Raviole cookies alla bolognese.
Pinza is the Bolognese version of the ciambella with Nutella. The dough is almost identical, but the filling is different. The pinza is filled with sweet mostarda, typical of Bologna.
Both have the same dough as the raviole di San Giuseppe (in Romagna are called ravioli, in the masculine form). Raviole are dry biscuits filled with mostarda, like pinza. But today raviole are filled with all sorts of jam and cream.
In any case, they are three typical dry cakes, for breakfast or a snack, of Emilia-Romagna.
There are many other versions of the ciambella romagnola, or brazadela in dialect: crispier and without filling; but even soft, like the ciambella di Imola. You can also find the recipe here on the blog. Every family has its recipe, and often more than one.
The ciambella of Romagna, like many Italian cakes, is made with classic ingredients: flour, sugar, eggs, and butter. And from their infinite combinations, as always, something good is born.
The cake will be fresh for several days.
Buona cucina, Monica
Keep in Touch.
If the dough seems a little soft, after filling, place the doughnut in the freezer for 10 minutes or in the fridge for 20 before baking in the preheated oven.
Ciambella of Romagna filled with Nutella recipe
List of Ingredients
all purpose flour, g 250
2 teaspoons of baking powder (about 2g)
cold butter in chunks, 110 g
sugar, 100 g
Nutella, approx. 200 g
salt, a pinch
granulated sugar to decore
Mix flour, baking powder, salt, and sugar in a bowl.
Add butter and eggs and mix with fingertips until smooth.
Leave to rest in the fridge for at least 1 hour.
Take 3/4 of the dough, keep the rest aside, and place it on a sheet of baking paper.
Roll out the dough to a height of about 0,5 cm, forming a rectangle.
Fill with Nutella, leaving the edges clean.
Using a spatula, fold the edges of the dough inwards as if to close them in on themselves.
Roll out the dough you set aside with a rolling pin and use it as a “lid” to close the cake and seal in the Nutella. Gently push the edges of the “pastry lid” with your fingers over the folded edges towards the inside of the base.
Place the cake with the sheet of baking paper and place it on a large baking tray, the dough will expand during baking (choose a large baking tray).
Cover with granulated sugar and bake in a preheated oven at 180C degrees for about 25 minutes.
Leave to cool before placing on a plate and serving.
The ciambella of Romagna, once cooked, is crispy and crumbly.
Link for Ciambella Lovers