In Sant’Agata Bolognese, there was a little shop with its annex bakery where people once could buy bread as well as the famous Ciambella di Sant’Agata.
It was a simple homemade ciambella (doughnut), which owed its great popularity to a quotation in a series of recipe books for making cakes, doughnuts and panettoni (Milanese cakes) entitled “Ricette di Petronilla” (Recipes by Petronilla) and published in 1957.
The recipe contained there was the same as that used by the locals: the cake was simply called the ''brazadèla tèndra'' (soft cake) in order to distinguish it from the ''brazadèla dura'' (hard cake): the cakes were identical from one another in ingredients but were different from one another in quantities and preparation.
Nowadays, few people know it as the Ciambella di Sant’Agata, as it is usually called “3-3-3-1-1 ciambella” in order to indicate the quantities needed for preparing it: flour (300 gr), sugar (300 gr), eggs (3), butter (100 gr), milk (1 glass), baking powder (1 packet)
Last update: 23-07-2019