{"id":31045,"date":"2017-07-28T13:08:29","date_gmt":"2017-07-28T11:08:29","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=31045"},"modified":"2024-06-17T11:53:39","modified_gmt":"2024-06-17T09:53:39","slug":"ciambella-of-romagna-with-nutella","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/ciambella-of-romagna-with-nutella\/","title":{"rendered":"Ciambella of Romagna filled with Nutella and summer memories"},"content":{"rendered":"

Ciambella of Romagna was one of the flavors of the summer holidays when I was a child.<\/span><\/p>\n

Every Italian child who knows it means that has spent one or more summers on the Adriatic coast of Romagna.<\/span><\/p>\n

At the beginning of summer, we used to go to the seaside with grandma.<\/span><\/p>\n

Until August, our parents would only come at weekends. I still remember those long, thoughtless holidays with days that seemed never-ending. <\/span>A magical time of sea, beach, and pinewoods began. Sometimes, I went with Grandma to the vegetable market and the port, where she bought fresh fish. It was always a joy for me.<\/span><\/p>\n

Grandma Sara, who cooked all year round, would decide the menu and oversee the preparation of meals on vacation. Still, she would also take a break from the stove by enlisting some help. <\/span><\/p>\n

I remember Grandma leaving early in the morning to go to the bakery. When she returned, we children stormed her, curious to discover what surprise was concealed in the bags that smelled of fresh bread and other good things. Sometimes, there was <\/span>bombolone<\/span><\/em><\/strong> with custard, others red pizza or focaccia, and sometimes, the ciambella of Romagna was strictly stuffed with Nutella and covered with granulated sugar.<\/span><\/p>\n

 <\/p>\n

\"Italy\"<\/p>\n

\"Ciambella<\/p>\n

Ciambella of Romagna<\/span><\/strong><\/h4>\n

The dough of that traditional ciambella and one of the pinza of Bologna<\/a><\/strong>, another typical local sweet recipe, are almost identical. It is the filling that is different. In fact, the pinza is filled with <\/span>mostarda Bolognese<\/span><\/em>, a thick and sweet preserve typical of Bologna. <\/span>They are both typical cupboard cakes of Emilia-Romagna for breakfast or a snack,<\/span><\/p>\n

There are several versions of the ciambella romagnola (<\/span>brazadela<\/span><\/em> in dialect). More or less crispy or, on the contrary, soft like the ciambella di Imola<\/a><\/strong>. 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.<\/span><\/p>\n

The cake will be fresh for several days.<\/span><\/p>\n

Buona cucina, Monica<\/span><\/p>\n

Keep in Touch<\/b><\/h5>\n