Cicerchiata is a traditional Umbrian sweet related to the Carnival period, along with the crescionda, frappe and strufoli.

Its name originates from cicerchie, the legumes featured in excellent peasant soups regional. Each delicious pellet of cicerchiata resembles its shape and somewhat its color, with
the notable difference of being sweet, fried and covered with honey.

This dish is reminiscent of the Christmas struffoli of southern Italy, from which it differs not only in the time it is eaten but also in its characteristic shape. In central Italy, the cicerchiata takes the shape of a circle, embellished with a cheerful cascade of sugar sprinkles as decoration: whether it is this shape, linked to a symbolism as old as the cyclical nature of the year, that is concealed in its name of... ci-cerchiata?

In a bowl mix the flour, with the eggs and sugar, the grated rind of 1/2 lemon, melted butter and mistrà. The dough should be soft, so start by putting in only half the flour at first, then add the rest a little at a time.

When the dough is ready, create long sticks and cut them as if to make dumplings, then roll the individual pieces of dough to create many small balls.

Fry the balls a little at a time in plenty of hot oil until golden brown, then drain and let them cool on paper towels to remove excess oil.

Meanwhile, heat the honey until it becomes just a little more colorful and liquid, then add the balls to the honey, stir vigorously to mix the mixture well, and finally add the colored sugar sprinkles. At this stage you can also add other decorative ingredients according to taste, such as slivered almonds, candied fruit or grated orange peel.

To finish the dish, lightly butter a bundt cake mold and place the mixture inside to give it the typical ring shape. Let it cool again and finally remove the cake from the mold.

The cicerchiata is ready!