Ingredients (for 10 people):

500g of 00 type flour,
250g sugar,
100g butter,
10g cream of tartar,
5g sodium bicarbonate,
1 glass of milk,
1 yeast envelope,
1 handful of dried and peeled almonds,
2 eggs,
1 egg white,
the grated rind of ½ lemon,
1 pinch of salt,
pearl sugar.

For the plate:
butter and flour.

Preparation (medium - 60 min):
Melt a part of the butter in a casserole. Beat the yolks in a bowl and the whites with the sugar; when softened, add the lemon rind and the remaining butter; mix well all the ingredients. Heat the milk in the other casserole. Pour the flour in the kneading board, add the leaven and the salt. Mix and arrange in a fountain. Pour the beaten eggs in the centre. Melt the cream of tartar and the bicarbonate in ½ glass of lukewarm milk, pour the resulting liquid on the flour and knead vigorously until the mixture is smooth and inflated. Add some more milk if the mixture is too hard. Line with butter and flour the plate, place the upside down bowl in the middle, shape the dough as a large cylinder and place it around the bowl so that the two ends meet. Beat the yolk and brush the surface of the ciambella. Cut it all around with the small knife and pierce some half almonds throughout. Sprinkle with pearl sugar. Bake ciambella in a pre-heated 190°C oven and cook for about 30 minutes. Serve cold or lukewarm.

Recommended matches: Slices of baked fish, Parma-style thistles, semolina fritters.

Wine: Sweet Albana di Romagna.

Utensils: 2 small casseroles, bowl, wire whisk, wooden spoon, baking plate, cup, brush, small knife, grater.