Bertoni received the honourable mention of being the editor’s pick for best café in Sydney by the SMH Good Food Guide in 2006, and I wouldn’t be surprised if these sugary treats had anything to do with such a tribute. I have yet to see these particular ciambelles on offer at any other Sydney café, and if they can be obtained elsewhere, I would love to know, as I would like to embark on an in-depth comparison study. Of course this would all be in the name of research and edible blogging for the purpose of benefiting other would-be donut tasters. If there are other ciambelles out there, I would like to make it my personal mission to find out for the people of Sydney, which one is the best, being the people’s blogger, I am more than willing to undertake this task, no matter how many sugar-coated, nutella-filled donuts it will take.
When I mentioned the ciambelle alla nutella in one of my posts earlier this year, I did not expect such a response in regards to this donut. The post wasn’t even about the donut; I had just mentioned that I had been gorging on considerable amounts of it with a friend. But I could see through people’s comments and emails, that the ciambelle alla nutella had made its impression in both people’s imaginations and palates.
I guess the combination of two such salivatory, drool-inducing nouns in the foodie lexicon is enough to pique many people’s interests and appetite. Who has yet been able to resist the lure of the donut, let alone one dusted with sugar and filled with Nutella. Who knew that fried dough could have such an effect?
Well let me endeavour to describe to you what the ciambelle alla nutella is like. Just imagine a soft, airy donut, moist and covered in a coating of sugar granules, cut in half then spread with an ample lathering of Nutella spread. But wait, this is only one half of its pleasure.
Bertoni gives you the option of having the ciambelles fresh, un-toasted, or you can have them toasted, as they would recommend. Toasting brings about the other half of the pleasure of the nutella donut. Upon toasting, the heat caramelises the sugar coating rendering the outside crisp and crunchy, while causing the inside of the donut steam and soften, and the nutella melting.
Words are not enough to describe how good this combination of crunch and melt go so well together. And I guess you can discover its pleasures for yourself by going to Bertoni in the flesh, or perhaps if the round trip to Sydney is a little too pricey for your liking, then make one at home. All you need are some donuts, homemade or bought, a tub of Nutella spread and a sandwhich press and the same pleasures will be yours.
281 Darling St, Balmain 2041
Phone: (02) 9818 5845
Open 7 days