Buccellato
Features: Ring-shaped sweet cake with a diameter of about 25cm and a thickness of 5 or 6 cm.
Preparation:
Ingredients: 500g flour, 2 eggs, 150g sugar, 1 glass milk, 50g butter, yeast, lemon and orange blossom essence. Sometimes 50g raisins, 50g walnut kernels, 20g pine nuts.
Processing: mix all the ingredients to obtain a soft dough which must rise for some hours. Later, knead the dough again in 1/2 kilo bread rolls, brush it with egg yolk and sugar after pouring it into a ring-shaped mold. Leave it rise again and cook for 40 minutes.
Production Area: Inland of La Spezia
Curiosities: Characteristic dessert of the Province of La Spezia, made with simple ingredients and with the classical ring shape characterizing many other homemade cakes, not only from Liguria. The name - translation from the late Latin bucellatum, meaning military bread - derives from "boccella" that is "bite".
