SAINT COSTANZO PERUGIA'S PATRON: THE MINIMETRO' OPENING

minimetrò Italy tradition recipe Torcolo Perugia
Saint Costanzo is one of 3 Perugia's Saint Patrons. His was the first Perugia Bishop in the IInd century a.C. (140 a.C.?) and martirized under Imperor Mark Aurelio. There are many legends, or really stories? about Costanzo, but the only truth one is that He is considered always the first Perugia's Bishop and He helped many Romans to become christian, the new religion for that ages. Who lives in Perugia remember Saint Costanzo for the beautiful Church, few undred meters out of Perugia's sourrounding wall with an incredible "choir" made with wood on 1600, and for a special food: "Torcolo di Saint Costanzo". Today, for the fest a big "Torcolo" of 200 Kilos will be in the Place of fountain in the Center of Perugia (Photo in the header of Blog) ...In the night, at 17,00 a procession starts from the Center and will go to Costanzo's Church the procession called "Candelora", from 'candle', in fact everyone has a candle in the hand. That procession started the first time in 1343, where all 4 fest-procession restablished in Perugia: saint Costanzo, saint Lorenzo the other saint patron, Saint Domenico, another patron and a nigh of august for the virgin Maria.I think all these religion's fests are re-stablizsd after Crhistian religion's crisis where dissolution and corruption of some Popes and Bishops were evidents , in fact Saint Francis comes from 1.300.
Today is a big fest for another reon: after 6 years is the opening of Minimetrò. After discussions, traffic's problems, many and many euros spent from Perugia's municipality We have a metrò. Not a normal underground metrò, but a 'top' ground (or in another way it call , I don't know) Metrò... I put below images and

Saint Costanzo Torcolo's recipe:
Ingredients for 10 persons:
½ kg. flour, 140 gr. sugar, 100 gr. sultanas, 75 gr. of extra virgin olive oil, 50 gr. brewers yeast, 50 gr. of candied peel (diced), 50 gr. pine nuts, ½ grated lemon peel, anise seeds and salt to taste.
Preparation: Mix 150 gr. of flour with the yeast dissolved in a glass of water with a drop of honey. Cover and leave to rise until doubled in volume. Add all the remaining ingredients to this yeast mixture and mix adding some lukewarm milk. Mix until a soft dough is achieved. Leave to rest and when risen sufficiently roll out into a rope and tie the two ends together. Leave to rise once more then mark the dough with the blade of a knife 5 times at a depth of 2 cm. Brush with beaten egg yolk. Cook in the oven at 180° for forty minutes and to drink? Easy, as all traditional fests, VinSanto!!.
S. Costanzo , picture by Perugino