The Brescian Chisol of Saint Anthony is prepared in the Brescia area to celebrate Saint Anthony Abbot on January 17th.
On the blog, I have other recipes related to the saint and other recurring festivities of other Saints.
A simple cake, one of those donuts that you feel like making quickly at any moment, yes, that’s what I thought… certainly simple, but once tasted you’re on another planet, because you taste something unique and delicious.
A perfect sweet to dip in milk for breakfast, but it will be appreciated at any time of the day.
In different areas adjacent to this city, the chisol is made to celebrate the saint, but as tradition dictates for every respectable traditional recipe, everyone has their variants.
I must say that the original recipe includes lard, but I used butter.
As I was told, in the Mantua area, it is made in an ‘S’ shape and not a donut.
The chisol in Brescian indicates the word donut or biscuit and that’s why it is mostly made in this shape.
Some use anise instead of lemon; in short, everyone has their version.
January 17th is a very significant day in the entire province of Brescia, with processions, animal blessings, and fairs.
In rural tradition, the Chisol also represents a wish for good health and prosperity for the coming year.
Kcal 452 approximately per person