Typical dish of Perugia
Ciaramicola
Ciaramicola is a soft ring-shaped cake with an intense red color, scented with alkermes liqueur and lemon, typical of the Easter tradition in Perugia. The surface is covered with a cloud of crisp white meringue, dotted with colorful sugar sprinkles that create a lively chromatic contrast. Each bite alternates the lightness of the cake with the crumbly sweetness of the meringue. It is a festive dessert, often enjoyed for breakfast or as an afternoon treat during the Easter holidays.
Season: Primavera (Pasqua)€12–20
Why it matters
Perugia recognizes Ciaramicola as one of its most distinctive gastronomic symbols. The red and white colors and the colorful sprinkles evoke celebration, spring, and the city’s Easter traditions. Historically, it was the cake that young women prepared and gifted to their fiancés during the Easter festivities.
Origin story
The origins of Ciaramicola date back at least to the Renaissance period in Perugia. The red color of the dough, given by alkermes, recalls the historic colors of the city, while the five peaks of meringue that often decorate the surface symbolize the ancient city gates. Over time the recipe has remained remarkably faithful to tradition, continuing to be prepared in pastry shops and homes during Holy Week.
Typical ingredients
farinauovazuccheroburroalchermesscorza di limonemeringaconfettini colorati
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