LA CIARAMICOLA
The Ciaramicola is a typical Umbrian cake in the shape of a doughnut, red in color, covered with white icing and embellished with blue, green and yellow confetti. In the center of the dessert, that is, in the hole, are inserted two sticks, made with the same paste, arranged in cross, as a sign of blessing.
HISTORY OF CIARAMICOLA
Although there is no precise news about its origin, the Ciaramicola is a dessert with a centuries-old history, which was already present in Perugia and the neighboring villages in the 15th century:in a text of Umbrian cuisine of the late Middle Ages it is said that in 1431 the camerlengo – the administrator of the city's goods – of Gubbio set up money to offer citizens a specialty called Ciaramigola,on the occasion of the feast of Sant'Ubaldo.
Its appearance, then, is full of meaning: the meringue, in fact, is distributed on the doughnut in order to form five 'hills' that symbolize the historical wards of Perugia – Porta Sole, Porta Sant'Angelo, Porta Susanna, Porta Eburnea and Porta San Pietro –, built in medieval times; in the center of the five reliefs there is a cross, which recalls Piazza IV November, the most important of the city. Not even the colors are random: the red given by the alchermes and the white of the egg light recall the coat of arms of Perugia – a silver griffon griffon vulture on a scarlet shield – but above all the blood shed by Christ on the cross and the light of the Resurrection. And the reference to the rebirth of Easter is also enclosed inthe name, an evolution of'cyarapic',the term of the Peruvian dialect that indicates the titling, the bird that with its song cheers the spring and summer days.
This dessert represents the five wards of Perugia of Porta Sole, Porta Sant'Angelo, Porta Susanna, Porta Eburnea and Porta San Pietro.
Red as the ward of Porta St. Angel from which the fire wood came in from the door.
White as the ward of Porta Sole where the star mirrored itself between the marbles and travers of the Old Earth.
Blue as the ward of Porta Susanna whose door leads to the blue of the Perugino lake along the Trasimena way.
Green as the ward of Porta Eburnea stretched toward the woods and vineyards that filled the valley facing it.
Yellow as the ward of Porta St. Peter from whose door entered the blond grain food prince of all the plates.
RECIPE kindly shared by Elisa Occhineri III C
Ingredients:
500g flour,
230g sugar,
150g donkey,
4 eggs and leave 2 egg whites x on top,
juice and peel of 1 lemon
1/2 cup milk
1 glass between rum will mist and alchermes the latter in greater quantities
2 baking powder
For the meringue
120g egg whites
320g icing sugar
A pinch of salt
Colorful confetti
Procedure:
vigorously whisk the eggs with the sugar until whipped, add the softened butter and mix well.
Gently incorporate the milk the alchermes and the mix, peel and lemon juice. With the help of a spatula incorporate the flour where the two sachets of baking powder have been inserted.
Pour the mixture into a cupcavy with the hole and cook for 35/40 minutes at 170 degrees.
When cooked, brush the surface with the meringue obtained by whipping the egg whites with icing sugar and a pinch of salt. Sprinkle with coloured confetti, dry in the oven at 60 degrees for about 30/40 minutes.
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