Traditional sweets from Sabina
Ciambelline al Vino
Rustic, fragrant biscuits made with red wine, extra virgin olive oil, sugar and flour. Ciambelline al Vino express the simplicity of Sabina and Lazio cooking, from festive tables and country snacks to family gatherings.
The recipe
Homemade wine biscuits
Ciambelline al Vino are among the simplest and most traditional sweets of Sabina and Lazio cooking: rustic biscuits made with genuine ingredients such as wine, extra virgin olive oil, sugar and flour.
Crisp outside and fragrant within, for generations they have accompanied festive tables, village festivals and country snacks, carrying the authentic aroma of village kitchens and homemade tradition.
Dolce secco
Red wine
Sabina DOP extra virgin olive oil
Tradizione familiare
Traditional sweet
Consiglio della tradizione
For more fragrant ciambelline, let the dough rest for a few minutes before shaping and coat them in granulated sugar before baking.
Few ingredients, the scent of home
Flour, red wine, extra virgin olive oil and sugar: simple ingredients for a rustic, fragrant dry biscuit deeply rooted in tradition.
Type 00 flour
500 g
Sugar
150 g
Red wine
120 ml
Sabina DOP extra virgin olive oil
120 ml
Baking powder
1 teaspoon
Salt
a pinch
Granulated sugar
for coatingThe secret is to coat the ciambelline thoroughly in sugar before baking: in the oven they will develop a golden, lightly crisp surface.
Step by step
From mixing wine and oil to the sugar coating: a simple and fragrant method for golden, rustic and crisp ciambelline.
01
Liquidi
Mix the liquid ingredients
Pour the red wine and extra virgin olive oil into a large bowl, add the sugar and mix until evenly combined.
Use now
Red wine
Extra virgin olive oil
Sugar
Red wine
Extra virgin olive oil
Sugar
02
Impasto
Add flour and baking powder
Gradually work in the flour, baking powder and a pinch of salt, kneading until the dough is soft but firm.
Use now
Flour
Baking powder
Salt
Flour
Baking powder
Salt
03
Riposo
Leave to rest
Leave the dough to rest for about 10 minutes, making it easier to work and more even in texture.
Recommended time: about 10 minutes.
04
Forma
Shape the ciambelline
Take small pieces of dough, roll them into short ropes and join the ends to form the classic rustic rings.
Use now
Flour
Flour
05
Sugar
Coat them in sugar
Dip the surface of each ciambellina in granulated sugar before arranging them on a baking tray lined with baking paper.
Use now
Sugar
Sugar
06
Servizio
Bake and serve
Bake in a preheated oven at 180°C for about 18–20 minutes, until the ciambelline are golden and fragrant. Leave them to cool before serving.
Remember
Sugar
Wine
Sugar
Wine
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Ciambelline al Vino.
What are ciambelline al vino?
Ciambelline al vino are traditional rustic biscuits made with just a few ingredients: wine, oil, sugar and flour. They are crisp, fragrant and often served at the end of a meal or during convivial gatherings.
What wine is used for ciambelline al vino?
Either white or red wine may be used, depending on family tradition and the desired flavour. White wine creates more delicate ciambelline, while red wine gives a deeper aroma and a slightly darker colour.
Do ciambelline al vino contain alcohol?
Some of the alcohol evaporates during baking, but wine remains an ingredient in the recipe and contributes to the aroma and structure of the dough. For specific dietary needs, the recipe should always be assessed accordingly.
How should ciambelline al vino be stored?
Ciambelline al vino keep well for several days in a closed container, preferably a biscuit tin or airtight jar. This preserves their crisp texture and characteristic aroma.
Come si ottiene la consistenza giusta?
L’impasto deve risultare morbido ma lavorabile. Se è troppo asciutto le ciambelline diventano dure; se è troppo umido si può aggiungere poca farina alla volta, senza eccedere.
Si possono preparare in anticipo?
Sì. Una volta completamente fredde si conservano bene in una scatola di latta o in un contenitore ermetico, al riparo dall’umidità, e restano fragranti per diversi giorni.
Ricette della Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
