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February 21, 2022

The historical recipe of Berlingozzo

The soft, simple and delicious cake of the Florentine Carnival

Lorenzo de Medici, in his Canti carnascialeschi, dedicated a song to the bakers and their Berlingozzo: "Donne, noi siam giovani fornai, de l'arte nostra buon' maestri assai: Noi facciam berlingozzi, e zuccherini"

And Berlingozzo is much more than a sweet: it represents the structure of Tuscan society of the 15th century which saw the growth of the power of the Medici family. A powerful family that marked the cultural and artistic history of the whole world. 

il berlingozzo, dolce storico del carnevale a firenze

This doughnut has ancient origins, it is mentioned by poets of the '400 that tell it was served as an appetizer at the table of Cosimo I de'Medici. The same chronicles tell how the Tuscan pranksters hung it around their necks in order to "berlingare", which has become a synonym of "burlare".

The name berlingozzo derives from the name of the Thursday grasso called berlingaccio, which in turn takes its name from berleghum, a Latin word that meant the table with the diners.

But let's find out the recipe, quick and easy to make at home!


  • 400 gr of sifted 00 flour

  • 170 gr of sugar (also raw sugar)

  • 16 gr of baking powder. It is a standard sachet found in commerce

  • 2 whole eggs

  • 2 yolks

  • 2 untreated oranges

  • 90 gr of extra virgin olive oil

  • 160 gr of Vin Santo

  • 40 gr of anise liqueur

  • A doughnut mold with a diameter of 20 cm

  • Butter or oil and 1 tablespoon of flour to flour the mold and be able to easily detach the cake once cooked.



  • Combine the 4 egg yolks in a bowl with 150 gr of sugar.

  • Put two egg whites in a second bowl to whip them separately, the other two could be used to make a fluffier omelette or fantastic cookies.

  • Whip the egg yolks with the sugar until puffy and fluffy.

  • Add the oil, continuing to whisk.

  • Now add the wine, the anise liquor and the grated orange peel.

  • Finally add the flour sifted with the sachet of yeast.

  • Now a pinch of salt

  • Add a little at a time the egg whites, turning the mixture from bottom to top, so as not to deflate it.

  • Put the mixture nice and creamy in the mold. Tap the cake pan two and three times on the board so that the mixture settles.

  • Add a handful of granulated sugar on top and bake at 160 degrees for 50 minutes.

  • While the Berlingozzo is in the oven, place a small saucepan with the juice from the two oranges and 20g of sugar on the stove. It must simmer to create a sort of syrup.

  • Once the doughnut is cooked, place it on a flat surface and pour over it the orange syrup and a sprinkling of "mompariglia" and colored candies.

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