A Taste of the Italian Countryside: Ciambelle al Vino
Walk through the hills of central Italy or join a village festa, and you’ll likely spot Ciambelle al Vino, crunchy, ring-shaped cookies with deep roots in Italian tradition. More than just a treat, these simple cookies carry the soul of rustic Italian baking. Each one tells a story of family, heritage, and everyday joy.
Ciambelle al Vino, or ciambelline al vino, come mainly from Lazio, but you’ll find them across central Italy. Farmers and home bakers created them using what they had on hand: flour, sugar, olive oil, and local table wine.
Before supermarkets and shortcuts, people baked with purpose and resourcefulness. These cookies came alive during grape harvests, when wine flowed freely. Families made them for festivals, religious feasts, and holidays. Every batch reflected the spirit of la cucina povera—Italy’s “no-waste” way of cooking.
Naturally Vegan, Unapologetically Rustic
No eggs. No butter. Just honest ingredients. That’s what makes Ciambelle al Vino so unique. Olive oil keeps them tender. Wine binds the dough and adds subtle aroma. A quick roll in sugar gives them that signature crunch.
Red wine brings earthy depth and a soft blush to the dough. White wine makes them lighter and floral. Some bakers even use rosé. Each version is a little different, depending on the family recipe.
These cookies are crisp, rustic, and built for dunking. Italians enjoy them with red wine, espresso, or even sweet dessert wine. They’re not too sweet, just enough. That balance makes them irresistible, even for people who usually skip dessert.
You’ll often find a tin of ciambelline tucked away in Italian kitchens, ready to share. They’re perfect for guests, holidays, or quiet moments after dinner.
Ciambelle al Vino Italian tradition into your home
Ciambelle al Vino aren’t factory-made. Each one is hand-shaped, often a bit uneven. That imperfection is the charm. They look like something a nonna would pull from the oven, apron still dusted with flour.
Biting into one feel like stepping into an old Italian farmhouse. The pace slows. The flavors speak softly. And suddenly, life feels a little simpler.
These cookies don’t need fancy ingredients or special tools. Just a bowl, a glass of wine, and a few pantry staples. Bake a batch for the holidays. Bring them to a wine tasting. Or keep them on hand for your afternoon espresso.
Ciambelle al Vino prove that tradition doesn’t have to be complicated. Sometimes, the most meaningful recipes come from the humblest beginnings. So next time you pour a glass of wine, save a splash for the cookie dough.
Ingredients
Instructions
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and seeds (if using).
- Add liquids: Pour in the red wine and olive oil. Mix with a spoon, then knead with your hands until a soft, smooth dough forms (it shouldn't be sticky — add a bit of flour if needed).
- Shape the cookies: Pinch off small pieces of dough and roll them into ropes (about 12–15 cm / 5–6 inches long). Form into rings, pressing the ends together to seal. Dip each ring in sugar (just one side or roll the whole thing — your choice).
- Bake: Place the rings on the prepared tray, sugar-side up, and bake for 20–25 minutes, or until golden and crisp.
- Let them cool on a rack. They will firm up more as they cool.
Notes
Use a dry red wine (like Montepulciano, Chianti, or Merlot). Avoid sweet wines, which can affect both flavor and texture. Olive Oil Choice
Use mild or light olive oil if you prefer a subtler taste. Extra virgin olive oil adds deeper flavor but can be more pronounced — great if you love that rich, earthy note. Optional Flavor Boost
Add 1–2 tsp fennel seeds or anise seeds for a traditional aromatic twist. Toast them lightly first for extra flavor. Sugar Coating Options
For a crisp, caramelized edge, roll the entire cookie in sugar before baking. For a subtler touch, just dip the top side in sugar. Texture Tips
Cookies will firm up as they cool, so don’t overbake. For extra crunch, you can turn off the oven after baking and leave them inside with the door slightly open for 10–15 minutes. Shaping Made Easy
If dough is sticky, dust your hands lightly with flour. Make sure ends are pressed together well so the rings don’t open during baking.
Storage
Ciambelle al Vino keep beautifully thanks to their dry, crunchy texture. Once fully cooled, store the cookies in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture and heat to preserve their crispness.
For longer storage, you can freeze the cookies in a zip-top freezer bag or airtight container for up to 3 months. To serve, just let them thaw at room temperature — no need to reheat. They’ll stay just as crunchy and flavorful!
Avoid storing them in the fridge, as it can cause the cookies to lose their crunch.
