In the heart of Umbria, where culinary traditions intertwine with history, the "Torcolo" di San Costanzo emerges as a sweet symbol of local celebrations. Prepared for the feast of the patron saint, this leavened cake is a triumph of genuine ingredients, such as flour and sugar, combined with a mix of extraordinary flavors, including citron and sultana grapes. The kneading technique, which requires a long rising time, allows for a soft and light texture, perfect for enjoying during a festive lunch or a winter snack. The carefully added pine nuts provide a touch of crunchiness and an unmistakable flavor that makes each bite a unique experience. This cake, traditionally served with a glass of sweet wine, represents not only a moment of sweetness but also an opportunity to gather friends and family around a table filled with authentic flavors and stories from a culture-rich territory.

Place the flour in a mound in a mixing bowl, crumble the yeast into it, and mix everything with warm water; knead the dough (which should have the consistency of bread dough) for a few minutes, then place the bowl in a warm spot, away from drafts. When the dough has doubled in volume, turn it out onto a floured surface, flatten it slightly with the palm of your hand, and add the candied citron diced, the raisins, the pine nuts, the oil, the butter, the sugar, and two tablespoons of anise seeds. Knead the dough for about ten minutes, roll it into a ring shape, and place it in a well-buttered cake pan. Put the cake pan in a warm place away from air, and to facilitate the rising of the torcolo, add a pot of boiling water. After three hours, the dough will have risen well. Brush the surface with egg yolk and lightly score the dough with a pointed knife. Place the cake pan in a preheated oven (180°C) for three-quarters of an hour.
A typical sweet for January 29, the feast of San Costanzo.