It is a typical cake of Perugia which is linked either traditionally or necessarily to the fest devoted to St. Costanzo, celebrated on the 29th January. Once upon a time the St.Costanzo torcolo was homemade during the rejoicings of Saint, now patisseries and confectioneries sell it throughout the year. Ingredients
500g flour
125g sugar
100g oil
75g candied citron (small pieces)
125g raisin
50g pine seeds
12g anise seeds
30g brewer’s yeast
salt

Preparation method
Pour flour in a bowl trying to make a crater in the middle to pour the brewer’s yeast. Add tepid water and mix it for some minutes until to achieve a pastry similar to the bread dough. Cover the dough by a cloth and leave to rest in a warm corner sheltered from the cold blast of air. When the volume of dough will be doubled, lay down on a pastry board, flat by your palm, add candied citron, raisin, oil, sugar and anise seeds. Work again the dough for about ten minutes, making it ring-shaped, pour it in a well greased baking-pan. Leave the cake to rest for leavening in a warm and dry place for about 2 or 3 hours. When the dough is quite raised, put in the oven at 180 °C and leave to cook for 40/45 minutes.

Note – In ancient times St. Costanzo torcolo was the cake which Perugian girls used to give as present to their boyfriend.