Ciambellino e Zabaglione

Ciambellino e Zabaglione is a classic dessert from the Marche region of Italy, particularly associated with the coastal town of Portonovo. The dish consists of two distinct components: ciambellino, a simple, ring-shaped anise-flavored biscuit, and zabaglione, a light, frothy custard made from egg yolks, sugar, and sweet Marsala wine. The ciambellino is typically dry and crumbly, designed to be dipped into the warm, airy zabaglione, creating a contrast of textures.

A great version of this dish is distinguished by the quality of its zabaglione, which must be whipped to a perfect, velvety foam without becoming too thin or curdled. The ciambellino should be crisp but not hard, with a subtle anise flavor that complements the rich, winey custard. The balance between the two is key: the biscuit should absorb the zabaglione without disintegrating.

At Marcello a Portonovo, a venue highlighted by the foodie guide *Where The Foodies Go*, the dish is celebrated as a local specialty. The restaurant’s version is noted for its traditional preparation, using fresh eggs and high-quality Marsala to achieve the ideal zabaglione consistency. Regional variations may include the use of different wines, such as Vin Santo or Passito, or the addition of lemon zest for brightness. Some versions serve the ciambellino alongside the zabaglione rather than dipping it, but the classic Portonovo style emphasizes the interactive, dipping experience.