66. Ciambelline al Vino di Poli

Wine-flavoured ciambelline are a traditional speciality of the municipality of Poli. The earliest historical references date back as far as the 1600s, when, on the Feast of the Cross, people would take part in a procession to the rural church of the Madonna del Peschio carrying branches adorned with ciambelle. On the feast day of Saint Cecilia, Duke Leopoldo di Torlonia tasted the ciambelline at the local trattoria, known as “Antonio Lu Feffe”. In the early 1980s, the first “Ciambellata” was held, during which all the ciambelle made in Poli were displayed. The ciambellina is not linked to a single event or festival, but features in all of Poli’s historical, traditional and cultural events. The ciambellina is made with flour, sugar, oil, wine, aniseed, liqueur, grated lemon zest and vanilla. Once shaped, the ciambelline are baked in the oven.