If you kept a close eye on a Roman’s eating habits, from the first cornetto in the morning to the last cioccolatino in the evening, you might come away with a new understanding of the words “Mediterranean diet.” Every religious holiday and season — indeed, nearly every hour of the day — has its own special dolce.
These Sicilian sweets are made from wafers rolled to form large tubes, fried, and then filled with lightly sweetened ricotta. The wafer, called scorza, or “rind,” contains cocoa and marsala wine in addition to butter, eggs and flour.
|Ciambelline al Vino
Almost anything round can be called a ciambella, from a doughnut to a life preserver, so the name tells us that these classic biscotti are going to be small and ring-shaped.
Romans love new places to put ricotta. These delicacies, usually associated with Campania, are made by cutting and layering thin sheets of pastry, which are filled with a creamy combination of ricotta nd semolina.