Cicerchiata

Cicerchiata is an Italian pastry , typical of the carnival season . Ancient Umbria (today Umbria and Marche ), which in the past comprised part of Abruzzo , is considered to be the origin of this baked product .

The dough for Cicerchiata is made from flour, eggs, sugar and a little aniseed liqueur, rolled into small balls, which are then baked in oil or lard, mixed with honey and joined together to form a flat ring or a cone.

The name Cicerchiata probably comes from cicero , another name for cece (German: chickpea , cicer arietinum ), as the small balls of fried dough look like chickpeas. Formerly traditionally made in private households, they can now be found in all pastry shops. The most typical areas for the Cicerchiata are the provinces of Macerata and Ascoli Piceno .

Individual evidence

↑ May Roberta Berenbaum : Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World . University of Illinois Press, 2010, ISBN 978-0-252-09004-2 , pp. 67 ( google.de [accessed December 22, 2019]).

[1] May Roberta Berenbaum : Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World . University of Illinois Press, 2010, ISBN 978-0-252-09004-2 , pp. 67 ( google.de [accessed December 22, 2019]).