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The ciammella (doughnut) all’acqua is a traditional Maenza confectionery product, so called because water is present both in the dough and in the boiling phase.
The recipe has been handed down from generation to generation and involves double baking, first in water and then in the oven. Are you curious to find out how to prepare it? It's very simple: mix flour, sugar, water and extra virgin olive oil. Then divide the resulting dough into pieces of about 180 g and form into loaves, closing them at the ends to form doughnuts. Boil in water for 8 minutes and leave to dry for 24 hours on cotton cloths. After that, bake in the oven for 1 hour at 200 °C. They will turn a light brown colour once they are cooked.
Locals of Maenza prepare them for special occasions like feast days and the annual San Rocco celebration on 16 August each year, but you can find them all year round at local bakeries and pastry shops. Traditionally they enjoy it with a good glass of wine.
Come and discover this masterpiece of simplicity with a unique flavour.
