A ciambella is a simple ring-shaped bread made of egg, shortening and sugar – basically, an Italian Bundt cake. Ciambelle are often served as an afternoon snack at a bar or caffe. They can be dressed with glazes, syrups or berry compote.

This decadent winter version is inspired by Emilia-Romagna. The fresh chestnuts and chestnut flour bring a smoky flavor and smell that reeks of the Apennines outside of Bologna.

For a decidedly Italian flavor, I soak the currants in grappa, a traditional peasant liqueur. Made from the scraps of what’s used to make wine – the skins, seeds, and stems – grappa is fermented and distilled. Now thought by many to be an elegant after-dinner drink, grappa comes from humble beginnings.

This moist and delicious cake has an almost pudding-meets-a-cloud-in-heaven texture, thanks to the chestnut flour and the shredded raw apple. The cloves add a holiday flavor that makes this a logical addition to Christmas dinner.

I’ll be with my family in Michigan. Rest assured, our table will be replete with ciambella.

Mario Batali is the owner of Babbo, Lupa, Otto and other restaurants. His latest book is “Molto Batali.”