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Many regions have registered one or more types of ciambella in their official list of traditional food products, including:
- graffa, a sweet fried doughnut made with flour and potatoes, covered with caster sugar, often best when eaten just out of the frier, very soft.
- ciambella a cancello, 'gate doughnut' with an intricate rosette shape, made using aniseed and local wine.
- ciambella all'acqua, 'water doughnut', so-called because it is first boiled in water and then baked.
- ciambella ellenese, a small, knot-shaped doughnut made with cinnamon and covered with rose water.
- ciambella frastagliata, 'jagged doughnut', made with mistrà (aniseed-flavour liquor) and a high proportion of egg, which is boiled, dried with a cloth, cut in half and baked until crispy.
- granulated sugar
- unsalted butter
- unbleached flour
- grated zest of a lemon
- lievito chimico, the Italian baking powder
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