05. Ciambella al Mosto di Marino
History
According to tradition, the origin of the 'Ciambella al mosto di Marino' (donut with must) is said to date back to St Francis, to whom the Marinese disciple Jacopa de' Settesoli is said to have given the recipe for this cake, which later became the traditional donut. The first written documentation on the existence of the Marinese doughnut, however, dates back to the 15th century: in fact, a Latium Chronicle describes the siege by Cola di Rienzo's troops at the impregnable Castle of Marino, in which all the people of Marino had barricaded themselves. The latter were not at all worried about the siege since they had managed to stock up on all kinds of goods and provisions, and to show this to the tribune they sent him, outside the walls, a mule with two bigonce full of must-flavoured doughnuts. Whereupon - according to the Cronica - 'lo tribuno una dimane per tempo levao campo'. The recipe for ciambella al mosto has always been jealously guarded by the families of Maruni, who pass down the secrets of its preparation from mother to daughter. It is made during the grape harvest period, between September and October. The main ingredient is grape must, strictly from the Marino DOC area, as well as flour, sugar, extra virgin olive oil and sultanas. After a period of oblivion, the rediscovery and commercialisation of this recipe came about thanks to the success of the first festival organised in 1997 and repeated every year since then. Today, all the bakeries in and around Marino produce and market this precious cake.
The product
The Ciambella al mosto di Marino, characterised by its round shape and size of between 100 g and 300 g, has a uniform brown colour with golden hues. Its high olfactory intensity is characterised by pronounced notes of sultanas, oil and grape must, combined with hints of flour and yeast. The taste is harmoniously sweet, particularly in the sultana parts, with a slight salty note. The texture is soft with a good aromatic persistence.
THE COUNCILLOR FOR PRODUCTIVE ACTIVITIES OF THE MUNICIPALITY OF MARINO, ADA SANTAMAITA
"Promoting Marino's mustard doughnut means focusing on one of our city's traditional products, a typical craft product that boasts a few centuries of history". Councillor Ada Santamaita thus expresses great satisfaction for this food excellence of the territory, currently produced by five Marino artisans, in consortium with each other. In fact, the doughnut, the councillor recalls, has an ancient past rooted in the 13th century, but also a more recent history, linked to the very popular festival, now in its 23rd edition, which every year, thanks to the cooperation of bakers and pastry chefs, gladdens the palates of all participants. Ada Santamaita also recounts a curiosity linked to the event: 'One year, all the pastry chefs and bakers in Marino, on the occasion of the festival, tried to set a record for the length of the doughnut. They set up a table in the centre of the village and laid this huge doughnut on it, which they then offered free to all those present. A long doughnut and a beautiful story of welcoming and sharing!". Finally, the councillor declares that the future objective of the administration - which has always believed in the promotion of the territory through typical local products - is to promote this baked product also at local events, making it known especially in combination with excellent local wines and thus increasing the tourist interest of the castle village.
