26. Wedding Donut Castel S. Pietro Romano
History
The small village of Castel San Pietro Romano, set on Mount Ginestro as if it were a small balcony overlooking the Valle del Sacco below, is worth a visit even if only to go in search, among its alleys and narrow streets, of the corners that served as the backdrop for one of the most famous films starring Vittorio De Sica and Gina Lollobrigida 'Bread, Love and Fantasy' in 1953. No less important is the confectionery production of the 'Ciambella degli Sposi' (bride and groom's doughnut), made as far back as the 18th century for the weddings of the town's inhabitants. The handcrafted process is rather long and laborious and lasts for two whole days. On the first day, a dough is prepared with eggs, flour, very little sugar and extra virgin olive oil and left to rest overnight. The next day, the eggs are added and a second dough is made. The resulting dough is placed on a pastry board, 'warmed' with extra virgin olive oil, then divided into three parts with which balls are formed. We then proceed for each ball of dough to make a doughnut, making the central hole, dipping it in sugar and putting it in the oven. Although the name of the doughnut recalls the special event for which it was prepared in large quantities in the past, today this cake is produced and marketed on all festive occasions in the village.
The product
The Ciambella degli Sposi di Castel San Pietro Romano, characterised by its round shape, has an uneven dark brown colour. The high olfactory intensity is characterised by pronounced notes of egg, combined with hints of oil and toast. The taste is sweet with a slight salty note. Crunchy and soft at the same time, it has a medium aromatic persistence.
GIANPAOLO NARDI, MAYOR OF CASTEL SAN PIETRO ROMANO
"The 'Ciambella degli Sposi' has always been considered a traditional product of our town, the production of which, however, had stopped in the second half of the 1950s, without however losing trace of the original recipe. After witnessing the rediscovery and promotion of the Giglietto di Palestrina, the municipal administration and the mayor decided to undertake a process of rediscovery for this biscuit as well. "The first step," says Gianpaolo Nardi, "was to bring together the housewives to reconstruct the preparation phases of the original recipe and then to involve the town's bakery, which already produced this cake in the past, to resume production. On completion of this long journey, the doughnut obtained the Denominazione Comunale in 2019. To date, only the Fiasco Bakery produces the delicious doughnuts to order, but," the mayor continues, "the goal that the municipality has set for the future is to enhance its production through the creation of a 'Scuola della Ciambella' (Donut School), which will have to involve the town's women. Finally, the confectionery product will be included in the basket of the town's excellences during the Gastronomic Itinerary, organised for more than fifteen years on the last Sunday of July, which includes tastings of typical products and dishes, and at the Christmas Market set up in the town square in December.
