66. Ciambelline al Vino di Poli
History
Ciambelline al vino (wine doughnuts) are a typical product of the municipality of Poli. The earliest historical references go back as far as 1600 when, on the occasion of the Feast of the Cross, people went in procession to the country church of the Madonna del Peschio with branches adorned with doughnuts. Duke Leopold of Torlonia, on the feast of St Cecilia, tasted the doughnuts at the local trattoria, known as 'Antonio Lu Feffe's'. In the early 1980s, the first 'Ciambellata' was held, during which all the doughnuts made at Poli were displayed. The 'ciambellina' is not linked to a single event or festival, but is present in all historical, traditional and cultural events in Poli.
The product is made from flour, sugar, oil, wine, aniseed, liqueur, grated lemon and vanilla. After being made, the ciambelline are baked in the oven.
The product
The Ciambellina al vino, characterised by its round shape and sugar grains sprinkled on the surface, is hazelnut in colour. Its high olfactory intensity is characterised by pronounced notes of cereals, aniseed, liqueur and oil, combined with hints of lemon, wine and vanilla. The taste is sweet. Good crispness and aromatic persistence.
