The Island of Elba, in addition to being known for its crystalline sea and its unique views, is also very popular for its genuine dishes that often contain millenary stories. In the previous article we talked about the history of Sportella and Ceremito, and on this page we thought of putting the recipe to make them even comfortably at home.

The Sportella and Ceremito, to make them at home just follow these simple recipes!

Below you will find the recipe for making Sportelle, the typical Easter sweet of the Island of Elba:

Ingredients for 6 Sportelle:

  • 1 kg of flour
  • 500 g of sugar
  • 100 g of butter
  • 5 whole medium eggs
  • 2 sachets of baking powder
  • half a glass of milk
  • grated zest of one lemon
  • a handful of anise seeds
  • colored sugar grains as desired

Recipe preparation:

Beat the eggs well with the sugar and lemon zest. Very gently add the flour, melted butter and milk, incorporate everything very well and add the yeast. Make a ball with the dough you have obtained, flour it a little and let it rest for about an hour. After resting, divide the dough into six equal parts. Form elongated cylinders, giving it a shape of a horseshoe with the ends crossed. Prepare a baking tray lined with parchment paper, flatten the flaps slightly and brush them with egg yolk beaten with a little water. Then sprinkle with the colored sugar grains and bake in a preheated static oven at 180° for about 30 minutes.

Not everyone knows that the name of “Ceremito” or “Cerimito” derives from the name of Ceres, the Roman deity of fertility.

Below you will find the recipe for making Ceremito, the typical Easter cake of the Island of Elba:

Ingredients for 6 Ceremites:

  • 1 kg of flour
  • 200 g of walnuts
  • 5 tablespoons of olive oil
  • 4 tablespoons of sugar or honey
  • 2 tablespoons of aniseed
  • the grated peel of two oranges
  • 3 eggs
  • 25 g of brewer’s yeast dissolved in warm water
  • a pinch of pepper
  • salt

Recipe preparation:

Place the flour in a heap and gradually add all the ingredients, then knead as you do for bread. Leave to rise for about two hours and with the dough, form 40 cm long cylinders with a diameter of 2.5 cm. Take the ends of the cylinders and after aligning them, wrap them around themselves three or four times, taking care to leave a large eyelet on the top. Finally, roll up the two ends to represent a stylized phallic symbol. Some presented it in the form of a snail.