Cicerchiata ciociara

There are those who say that cicerchiata has Abruzzo origins; others, on the other hand, claim that it is from the Marche or Molise region, so much so that in these three regions it is recognized as a PAT, Typical Agri-food Product. In Campania, on the other hand, there is a very similar dessert, strufoli, which, however, is traditional at Christmas time.    Origins aside, cicerchiata is also a typical dessert of Sora, the most important urban center of the Liri Valley, in the province of Frosinone, on the border with Abruzzo. Cicerchiata is part of the ancient popular tradition of this area and its recipe is handed down from mother to daughter. It seems that the name has its roots in the Middle Ages and derives from the resemblance that this dessert has with cicerchie, a legume of ancient origins, the main food of the peasant tradition very popular in central and southern Italy. In fact, cicerchiata ciociara is a doughnut-shaped dessert, made up of many small crunchy balls of sweet dough, fried and then dipped in honey and sprinkled with colored sprinkles. Among the ingredients for the dough we find: flour, sugar, eggs, grappa and a little seed oil!

Cicerchiata ciociara is one of those sins of gluttony that are committed without any remorse. There are so many Ciociari desserts that can never be missing in pastry shops, but they are also still prepared at home. The carnival atmosphere invites you to dine among powdered sugar and lots of fried foods! Cicerchiata is an integral part of the ancient Ciociara confectionery tradition, whose recipe has been handed down from one generation to the next. Very simple to prepare, it consists of a few simple ingredients; 

400 g. of flour

50 gr. sugar

1/2 cup of grappa

a little vegetable oil

three whole eggs and an egg yolk 

If you like, add a pinch of salt, and orange or lemon in the flavoring

Procedure

After making the classic flour volcano, we will put the ingredients, mixing slowly, adding a pinch of baking powder. The dough must rest for half an hour. Now it's the same as for the gnocchi! The balls that are obtained must then be fried, removing the excess oil. At the same time, in a large pan you have to prepare the caramel with honey, sugar and water, which will cover the donut with dumplings. Once the cicerchiata ciociara is formed, sprinkle it with sprinkles and let the dessert rest, serving it cold at carnival!