{"id":33795,"date":"2021-12-24T11:48:02","date_gmt":"2021-12-24T10:48:02","guid":{"rendered":"https:\/\/visitpiacenza.it\/enogastronomia\/donut-busslanein-of-lugagnano-val-darda\/"},"modified":"2025-04-27T14:17:48","modified_gmt":"2025-04-27T12:17:48","slug":"donut-busslanein-of-lugagnano-val-darda","status":"publish","type":"enogastronomia","link":"https:\/\/visitpiacenza.it\/en\/food-and-wine\/donut-busslanein-of-lugagnano-val-darda\/","title":{"rendered":"Ciambelline di Lugagnano(Busslanein)\/Ring shaped biscuits of Lugagnano"},"content":{"rendered":"

Every year in May in the town of Lugagnano Val D’Arda there’s a feast dedicated to\u00a0 “Ciambelline”(busslanein)<\/strong>. They are sweet small ring-shaped-biscuits made of very simple ingredients: flour, eggs, sugar, milk.<\/p>\n

The story of Ciambelline(ring shaped biscuits) began in 1931 when Giuseppe Lombardi created the dough for “Sunday cookies.” Peppino, after having learned the art of baking opened his own bakery in Lugagnano.<\/p>\n

Ciambelline existed at that time, but they were savory, made with bread dough and polished. Inseparable from the ciambelline were the ciambellaie<\/strong>, the street vendors who sold them. The last ciambellaia in the upper Val D’Arda disappeared in 1978.
\nIn 1933, with a slight variation on the recipe for Sunday cookies, Peppino created Lugagnano’s first sweet ciambelline<\/strong>. Liquor flavoring was removed from the original recipe and milk was added.<\/p>\n","protected":false},"featured_media":49667,"template":"","territorio":[935],"categorie_enogastronomia":[968,967],"class_list":["post-33795","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-val-darda-en","categorie_enogastronomia-recipes","categorie_enogastronomia-typical-products"],"acf":{"aziende":"","tecniche_tipiche":"","origini_storiche":"","location":{"lat":"44.82393098376244","lng":"9.82798891937323","address":"Lugagnano val d'Arda"},"ingredienti":"

Flour
\nSugar
\nButter
\nyalks
\nLemon peel
\nmilk
\nsalt<\/p>\n

Original ingredients for “Biscotti della domenica:
\n1 Kg Flour
\n500 gr butter
\n500 gr sugar
\n4 eggs
\nLemon peel and liqueur(40 gr)<\/p>\n","livello_difficolta":"Facile","preparazione":"

Create a fountain with flour and add the other ingredients, apart from milk. The butter has to be soft.
\nIN the and add slowly the milk.
\nCreate small snakes with the dough and give the shape of a donut.
\nPut in the hot woven 180\u00b0Celsius for 15 minutes<\/p>\n","tipologia":"Starter","contatti_iat":false,"ingredients":"","iat":33740,"localita":33134},"yoast_head":"\nCiambelline di Lugagnano(Busslanein)\/Ring shaped biscuits of Lugagnano - Visit Piacenza<\/title>\n<meta name=\"description\" content=\"Bussalnein are typical biscuits, with the shape of donut. 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