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Berlingozzo (Tuscan dessert with EVO oil)

Ciambellone with Oil - Berlingozzo

BERLINGOZZO is a typical Tuscan baked dessert with a classic donut shape.

Its name derives from berlingaccio, a term that indicated Shrove Thursday and a mask in fifteenth-century use and costume. The verb berlingare meant to have fun and have fun at the table: mentioned by sixteenth-century poets, it was also in use at the court of Cosimo I de'Medici in Florence.

INGREDIENTS for 6 people:

2 whole eggs

2 egg yolks

sugar 200 g

1 small glass of anise liqueur

1 sachet of baking powder

1 sachet of vanillin

1 orange or 1 lemon

400 g flour.

1 glass of Vin Santo

Extra Virgin Olive Oil Diadema half glass


icing sugar for decoration

In a bowl, beat the eggs and the yolks with the sugar, then add the half glass of oil, the anise liqueur, the yeast, the grated orange or lemon peel, the vanillin, a pinch of salt and the glass of Vin Santo.

Mix very well, then add the flour very slowly to obtain a very smooth dough. Grease and flour a donut mold with the central hole, pour the mixture into it, sprinkle it with grains of sugar and cook it in the oven at a temperature not exceeding 160° for about 40 minutes, without ever opening the door.

Let it rest for at least 20 minutes, invert the donut onto a dessert plate and serve!

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