…for better than never is late; Never to thrive, were too long a date.
When Aparna told us about the BBBs’ April project, I was determined that I would translate the recipe back to its origins. Because it seems certain that Ciambella Mandorlata would have been traditionally made with wild yeast.
Decorated with a crunchy-sweet nut and spice topping, this Italian Easter bread is originally from Bologna, one of the capital cities of the Emilia Romagna reginon. This traditional ring-shaped loaf is said to represent the unity of the family. It is now common to see the bread in Italian bakeries all year round, not just during the Easter holidays.
– Eric Treuille and Ursula Ferrigno, ‘Ciambella Mandorlata’, Ultimate Bread, p153
And then time got away from me. So much so that I couldn’t even manage to think about making the BBB bread by the 16th…
However, look at me! I did manage to get it baked in time for Easter!