It is a typical cake of Perugia, inevitably and traditionally linked to the Patron Saint festival, Saint Costanzo, first bishop of the town, celebrated on 29th January. It is a ring-shaped cake of raised bread dough, with delicate taste of aniseed enriched with candies, raisins and pine nuts.

Ingredients:
- 600 gr of flour
- 330 ml of water
- 170 gr of sugar
- 85 gr of butter
- 85 ml of extravirgin olive oil
- 170 gr of raisins
- 170 gr of candied citron
- 170 gr of pine nuts
- 1 egg
- 25 gr of brewer's yeast
- 2 spoons of aniseeds

Procedure:
Make a well with the flour in a bowl, crumble in the brewer's yeast and knead with lukewarm water. Work the dough for some minutes. Cover it with a cloth and let it stand in a warm and dry place.
When dough is doubled, reverse it on a wood pastry board, gently smooth it with your hands, add candied citron (chopped up in cubes), raisins, pine nuts, olive oil, butter, sugar and two spoons od aniseeds. Work the dough for ten minutes, roll it up into a ring and put it in a greased cake pan. Let it rise in a warm and dry place for 2 or 3 hours.
When it is well raised, brush the surface with the egg yolk and put it the oven at 180 C degrees for 40/45 minutes.