Ciambella Spaccata con Crema

Ciambella Spaccata con Crema is an Italian filled pastry originating in Piedmont, with a noted iteration at Non Solo Pane in Vercelli, as documented by local food writer Franchino Er Criminale. The name translates to "split ring-shaped cake with cream," describing its construction: a ring-shaped dough, typically enriched with eggs, butter, and sugar, is sliced horizontally and filled with a smooth pastry cream (crema pasticcera). The cream is often vanilla-infused, though variations may incorporate chocolate, lemon, or hazelnut.

A great version is defined by contrast: the exterior of the ciambella should be lightly crispy and golden, while the interior remains tender and airy. The crema must be silky, properly set, and balanced in sweetness, without overwhelming the delicate crumb. Freshness is critical, as the pastry softens quickly after filling. In Vercelli’s Non Solo Pane, the dish is prepared in-house, drawing on local Piedmontese tradition of skilled pastry-making.

Regional variations exist across northern Italy: some bakers use a yeast-risen dough for a breadier texture, while others employ a tender pan di Spagna style. Fillings can include zabaione, whipped cream, or seasonal fruit compotes. In Lombardy, a similar split ring is sometimes brushed with limoncello syrup. The ciambella spaccata con crema remains a beloved café and pasticceria staple, especially in Piedmont, where it is often paired with espresso.