The Perugian Easter Ciaramicola

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t is said that the Ciaramicola, a typical Umbrian sweet of the Easter period, has very ancient origins, most likely dating back at least to the 15th century. Reference to this sweet is found in an old Umbrian cookbook discovered in Gubbio and dated around 1431. This centuries-old tradition also explains the many symbolic meanings associated with the Ciaramicola: the glaze is arranged on the ring cake to recreate the shape of 5 small hills that represent the 5 historic districts of Perugia – Porta Sole, Porta Sant’Angelo, Porta Susanna, Porta Eburnea and Porta S. Pietro – while the red color of the dough and the white of the meringue would represent the colors of the Umbrian capital. Finally, the yellow, green, and blue sprinkles recall ripe wheat, mountain pastures, and the waters of Lake Trasimeno.

The Sweet of Perugia that Represents Love

The Perugian Ciaramicola has always been a typical sweet of the Easter period, and in ancient times it was offered by women to their future husbands. Prepared in the homes of Perugia, Assisi, Gubbio, and Spello between Holy Thursday and Good Friday, to be enjoyed on Easter and in the following days, according to tradition, this sweet represents love, the love that girls, on Easter day, offered to their sweethearts.

Ingredients for the Ciaramicola

  • 550g of Type 00 Flour
  • 4 Eggs
  • 150g of Lard (or Butter)
  • 250g of Sugar
  • 1 Sachet of Baking Powder (16g)
  • Zest of 1 Lemon
  • 200ml of Alchermes liqueur

    • Ingredients for the Meringue

    • 100g of Egg Whites (about 2 Eggs)
    • 200g of Sugar
    • 1 teaspoon of Cream of Tartar

      • Ingredients for the Garnish

    • Colored Sugar Sprinkles to taste

    Preparation of the Ciaramicola

    To prepare the Perugian Ciaramicola, beat the eggs together with the sugar using a whisk. Add the sifted flour, baking powder, lard, grated lemon zest, and Alchermes. Mix everything together with a spatula. Grease a ring cake mold and pour the mixture inside, leveling it with the spatula. Bake in a preheated static oven at 160°C (320°F) for 40-45 minutes (check for doneness with a toothpick). Remove from the oven and let it cool slightly.

    Preparation of the Meringue

    To prepare the meringue, start whisking the egg whites at high speed with the cream of tartar until stiff peaks form. Gradually add the sugar and continue whisking at maximum speed until you obtain a glossy and fluffy meringue (this will take at least 10 minutes).

    Assembly of the Perugian Ciaramicola

    Unmold the Ciaramicola while it is still warm and cover it with meringue. Add a sprinkle of colored sugar and place it in the oven at 90°C (194°F) for 20-25 minutes to dry the meringue. Remove from the oven and let it cool completely before serving.