In Ravenna, a city of art and Byzantine mosaics, the Easter tradition evokes a sense of home and simplicity. One of the most authentic symbols of the local cuisine is the ‘Gialletti di Ravenna’, golden, crumbly biscuits that have been the traditional finale to the Easter lunch for centuries.
Crisp, subtly sweet and full of aroma, Gialletti are a sweet treat that evokes family, rural festivals and a time when just a few ingredients were enough to create something special.
A traditional dessert from Ravenna
The recipe for Gialletti has its roots in the rural culture of Romagna. Made to mark the Easter celebrations, these biscuits take their name from their characteristic yellow colour, which comes from maize flour – a humble but very common ingredient in the countryside.
In the past, Gialletti were baked in wood-fired ovens and given to neighbours as a wish for prosperity. The scent of butter, lemon and vanilla filled the homes, heralding Easter. Today, just as in the past, they are a sweet treat linked to the ritual of rebirth and the value of sharing.
Ingredients and method for Gialletti di Ravenna
Like many traditional recipes from Romagna, the recipe for Gialletti is also simple and authentic:
450 g of maize flour
200 g white flour
2 eggs
150 g butter
200 g of sugar
vanilla
the zest of half a lemon
100 g sultanas
100 g of pine nuts
a pinch of salt
After mixing the flours with butter, eggs, sugar and flavourings, add the sultanas and pine nuts – two ingredients that give the cake a rustic, fragrant flavour.
Shape the dough into small rolls, each about the size of a mandarin, and place them on a baking tray lined with baking paper.
Baking at 200°C for about 30 minutes gives the Gialletti their characteristic golden colour and crumbly texture.
A scent that reminds you of home
Whilst the biscuits are baking, the aroma of butter and lemon fills the kitchen, evoking childhood memories and festive occasions. Gialletti di Ravenna aren’t overly sweet, which is why they go so well with a glass of sweet Albana di Romagna or a passito wine.
In some families, the recipe is enhanced with cinnamon or a dusting of icing sugar, but the original version remains the most popular: simple, fragrant and with an authentic flavour.
Where to try Gialletti todayi
Even today, many patisseries and bakeries in Ravenna make Gialletti during the Easter period. You’ll often find them alongside other traditional Romagna sweets such as the pagnotta pasquale, the ciambella romagnola and the ciarline.
Tasting a Gialletto is like taking a little journey back in time: just one bite is enough to rediscover the simple, traditional cuisine of yesteryear, characterised by unhurried preparation and natural ingredients.
Visitors to Ravenna at Easter can buy these biscuits from the artisan bakeries in the historic centre, or enjoy them at local markets alongside other traditional local specialities.
The sweet symbol of Easter in Ravenna
Ravenna’s Gialletti embody the very essence of Romagna’s culinary culture: the ability to transform simple ingredients into unforgettable flavours. With their warm, golden colour and delicate aroma, they remain a sweet symbol of family, celebration and fond memories.
For those seeking an authentic experience, a taste of Gialletti is much more than just a tasty treat: it is an encounter with Ravenna’s history, blending art, tradition and flavour.
