50. Palm Sunday doughnuts from Castel Sant'Elia
History
The Palm Sunday Ciambelline are a typical product of the municipality of Castel Sant'Elia. During the morning procession, which kicks off the rites of Holy Week, the town's children parade holding an olive branch to which a ciambellina, or ciammelletta in the local dialect, is tied with multicoloured ribbons.
The product is made from flour, sugar, eggs, grated lemon peel and olive oil. After being blanched, the ciambelline are baked in the oven.
The product
The Palm Sunday Ciambellina, characterised by its round shape, has a uniform ochre colour. Its high olfactory intensity is characterised by pronounced notes of lemon and egg, combined with hints of oil and cereals. The taste is sweet. Crunchy and soft at the same time, it has a medium aromatic persistence.
