Ciambellone – an Abruzzo specialty

The Ciambellone is the sweet symbol of every Abruzzese nonna (grandmother). Recipes vary from nonna to nonna.  Some incorporate a touch of sweet, citrus-scented liquor; some a spoonful of cocoa powder; and others a sprinkling of crusty, crystallised sugar on top.

This recipe is based on the recipe used by Lucia at my favourite B&B in Roseto degli Abruzzi. Grazie Lucia per la ricetta!

Lucia's Ciambellone with cocoa

  • Servings: 6-8
  • Difficulty: easy
  • Print


Serves 6-8 people, depending on how hungry!

  • 300 g plain (all-purpose) flour
  • 150 g sugar
  • 3 whole eggs
  • a drop of vanilla extract
  • a pinch of salt
  • 5 tablespoons of extra virgin olive oil
  • 1 glass of milk
  • 2 teaspoons of cocoa powder
  • 1 packet of lievito per dolci (16 g) if you can find it *
  • butter and a little more flour to grease the pan

* Substitute 1 tablespoon of baking powder & 2 teaspoons baking soda if you can’t find lievito. See picture below.


  1. Add all dry and wet ingredients, except the cocoa, into a bowl.
  2. Using a hand mixer, mix for 15 minutes until blended thoroughly.
  3. Heat the oven to 150 centigrade (@305 F).
  4. Butter and flour a ring (kuglehopf/bundt) pan.
  5. Add half of the batter to the pan.
  6. Sift most of the cocoa onto the batter and gently run a skewer through in a wave pattern to mix the cocoa in (this will give you subtle stripes of cocoa, not a chocolate cake).
  7. Pour the rest of the batter into the pan.
  8. Sprinkle the remaining cocoa on top in a random fashion.
  9. Cook in the oven for about 35 minutes or until done.
  10. Allow to cool on a rack then turn onto a plate.
  11. When cool, sprinkle with a small amount of confectioner’s sugar to serve.

Delicious for breakfast, morning tea or afternoon coffee break (pretty much anytime, actually).

The ‘lievito per dolci’ is pictured below, along with a serving suggestion for breakfast! There are many brands available in Italy but I have never noticed it in Australia.

Buon Appetito!

6 thoughts on “Ciambellone – an Abruzzo specialty

Add yours

  1. Looks great I will try it., thank yo for sharing. Aside from the Italian Pane degli Angeli you can sometimes find here in Melbourne, I substitute Italian Lievito per dolci with 4 and 1/2 teaspoons of baking powder, works brilliantly. I am loving all your posts and wish I was you! Have fun…

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