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Ciambella
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Crostata, Torte, Table sugar, Fruitcake, Ricotta
Ciambelle (Ciambella, singular) are Italian bundt cakes that vary by region, including some savoury varieties.
Many regions have registered one or more types of ciambella in their official list of traditional food products, including:
Calabria
cuddrurieddru, a sweet fried doughnut made with flour and boiled potatoes, typically made at Christmas.
Campania
graffa, a sweet fried doughnut made with flour and potatoes, covered with caster sugar, often best when eaten just out of the frier, very soft.
Emilia-Romagna
ciambella ferrarese, a baked doughnut made with flour, sugar, eggs and butter. Originally an Easter dish.
Lazio
ciambella a cancello, 'gate doughnut' with an intricate rosette shape, made using aniseed and local wine.
ciambella all'acqua, 'water doughnut', so-called because it is first boiled in water and then baked.
ciambella ellenese, a small, knot-shaped doughnut made with cinnamon and covered with rose water.
Marche
ciambella frastagliata, 'jagged doughnut', made with mistrà (aniseed-flavour liquor) and a high proportion of egg, which is boiled, dried with a cloth, cut in half and baked until crispy.
