Casatiello 'Rufini Version'

Method

1. Mix the flours (1 kg 7-grain, 1.3 kg 00, 200 g rice flour) together in a mixer bowl.
2. Add 5 g dry yeast and begin mixing.
3. Gradually add 70% water (1.75 L) and knead until a dough forms.
4. Add 250 g lard and continue kneading until fully absorbed.
5. Add 50 g salt and knead until the dough is smooth and elastic.
6. Cover the dough and refrigerate for at least 12 hours.
7. Remove the dough from the fridge and divide into 4 pieces (about 1.150 kg each).
8. On a lightly floured surface, roll out each piece into a thin rectangle.
9. Prepare the filling: mix together pistachios, fennel salami, wild boar soppressata, guanciale, rolled pancetta, quail eggs, olives, semi-aged caciotta, sweet gorgonzola, chive-infused cheese, smoked provola, and a spoonful of carbonara sauce. Add a pinch of star anise.
10. Spread the filling evenly over the rolled dough, leaving a border.
11. Roll the dough tightly into a log, then form it into a ring (ciambella).
12. Brush the outside of the ring with lard and sprinkle with seeds (e.g., sesame or poppy) to recall the grain flour.
13. Place the ring into a greased ring mold.
14. Bake in a preheated static oven at 180°C for 50 minutes, or until golden brown.
15. Remove from the oven and let cool slightly before serving.