It is the typical cake of Easter, characterized by pink colour. Its sweetness and  chromatic brightness make of it a sweet and very spring cake.

Ingredients
500g flour
200g sugar
120g lard
3 eggs
50g alkermes
1 grated rind of orange
1 baking powder (amount for ½ kilo)
butter (to grease the mould)
milk
hundreds and thousands

Preparation method
Knead together flour, sugar, lard, two whole eggs more one egg-yolk, alkermes, grated rind of orange and some milk. Add baking powder and pour the pastry into the previously greased mould.
Give to the pastry a ring-shape, taking care to keep away a small part of the pastry.
Work the preserved pastry in order to make two small sticks, to be put as a cross above the ring-shape cake, through the hole. Put the baking-pan in the oven at 180 °C and leave to cook for about 40 minutes.
Just before the complete baking, whisk egg whites until stiff and as soon as you have taken away the baking-pan from the oven, spread it on the top of the ciaramicola.
Sprinkle hundreds and thousands on the cake and put it back in the oven (off but hot), to let the egg whites thicken.

Note – During past times families were used to prepare the ciaramicola in big quantities, exchanging the cake as wishes.