Maroggia’s Mill Cookbook: Semlor / Il Ricettario del Mulino di Maroggia: Semlor

The carnival is almost over, but in Ticino opportunities to celebrate do not lack. For this post for Maroggia’s Mill Cookbook I propose a typical Shrove Tuesday recipe, from Sweden. No one will notice, we are still having fun after all aren’t we? In fact even in Sweden these soft rolls, flavoured with cardamom and filled with almond paste and cream, have become the national breakfast cake and snack and are sold in bakeries all over the country. And there’s no wondering why, they are simply irresistible!
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ZZAFF!: Ciambella ticinese

The ciambella ticinese is a crunchy and crumbly biscuit, spiced with anise seeds or sometimes fennel or cumin seeds. The typical shape of the ciambella is a ring with a hole in the middles, and its diameter is of about 8 cm. Apparently the ciambella ticinese was born in Lugano, at the hands the baker Bianchi who baked these biscuits in the early 20th century, flavouring them with different spices. It was he who made famous the ciambella ticinese, which spread in Ticino thanks to pastry chefs in urban areas. Once upon a time ciambelle could be bought in a bakeries or grottoes, bars and restaurants, usually stored in a typical glass jar. It was a daily consumer product, like bread. They were often eaten as afternoon snacks, dipped in red wine or milk. Widely popular in taverns, the ciambelle were strung into wooden rods resting on the bar counter and the customers enjoyed them accompanied by a glass of wine. Unfortunately ciambelle have lost importance in Ticino due to the competition from industrially produced biscuits. Today, family recipes are handed over, like the one I am presenting to you today which my aunt Luciana passed on to me.
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Maroggia’s Mill Cookbook: Radici scuro Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia radici scuro

Focaccia. May it be with rye flour, with stale bread, semolina flour, potato or sourdough focaccia was my first love, and always be my last. My signature bake, the most welcomed gift as I cross the threshold of most of my friends’ house. This time around for Maroggia’s Mill Cookbook I baked a version using a percentage of unbleached flour, Maroggia’s Mill’s farina radici scuro. What a flavour…come and discover this new focaccia with me!
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