The Brazadel is considered the only truly “typical dish” of Castel Bolognese and is still sold today in the town’s bakeries.
As a curiosity, here is the recipe for brazadel as dictated by Paolo Borghesi, the last heir of the ancient family of bakers who created it, to the editors of the volume Mangiari di Romagna (edited by M. Caminiti, L. Pasquini, G. Quondamatteo, Milan, Garzanti, 1961):
"Mix good white flour (double zero) with water and salt; knead it well—again, knead it—until you obtain a firm dough, as firm as the sides of a young bride. Cut off small pieces of about 80–100 grams, roll them into cords the thickness of a finger, long enough to form a nice ring with a cross in the middle. Let them dry for at least 10–15 minutes—or more, even better—so that a thin crust forms on the surface. Then immerse them, for no more than 3–4 minutes, in a large cauldron of gently simmering (very slowly!) water. The little bracciatelli will rise to the surface, immediately telling us to move them—again for 3–4 minutes—into a tub of cold water. Then they go into a wood-fired oven to finish baking, from which they will be lifted out with the panéra, a kind of broad wooden shovel with a thinned blade at the tip."
Borghesi also confided that he added a bit of lard to the dough, which helped keep the brazadèl crunchy for many days.
Ingredients and Preparation
- 1 kg flour
- 30 g fine salt
- sparkling water, as needed
Knead the white flour with sparkling water and salt until you obtain a smooth, firm dough. Take portions of 80–100 grams, shape them into cords the thickness of a finger, long enough to form a ring with a cross in the middle.
Let the bracciatelli rest for at least 15 minutes, or until a thin crust has formed on the surface. Then immerse them in a pot of gently boiling water; when they rise to the surface, drain them and transfer them into a container of cold water. Finish cooking in the oven at 220°C until they turn a beautiful golden color.
