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Delicious Traditional Italian Wine Cookies Recipe

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  • Delicious Traditional Italian Wine Cookies Recipe

Discover the Delight of Ciambelline al Vino: Traditional Italian Wine Cookies

What could be more delicious than combining wine and cookies in a traditional Italian recipe? Ciambelline al vino is an ancient treat from the Roman countryside, using simple ingredients and wine to create a sweet, crunchy cookie. These cookies, typically served after dinner, are a delightful way to end a meal.

A Taste of Tradition

Ciambelline al vino is easy to make with basic ingredients like flour, extra virgin olive oil, and sugar, mixed with red or white wine. Shaped into little rings, they are sprinkled with sugar and baked until crunchy. This ancient recipe comes from Lazio’s wine-making region. Locally, they are called ‘mbriachelle, or drunken cookies, as they are often dunked in wine after a meal. They are also perfect with morning coffee or as a sweet snack.

We follow the classic recipe from our family cookbook, Il Talismano della Felicità, but variations include aniseed or fennel seeds for a licorice flavor, or even nuts and chocolate. Choose red or white wine based on your preference.

Ciambelline al Vino Recipe (makes 36)


  • 500g (17.6 oz) flour
  • 150g (5.3 oz) olive oil
  • 100g (3.5 oz) sugar
  • 150g (5.3 oz) wine (red or white)


  1. Place the flour on a flat work surface and make a well in the center. Add olive oil, sugar, and wine into the well.
  2. Gradually mix the ingredients, incorporating the flour into the liquid. Knead everything together until it forms a dough that is neither too hard nor too soft.
  3. Form the dough into a ball, let it rest for a few minutes, and then divide it into 4 or 5 pieces.
  4. Take one piece at a time and roll it with your fingertips into a long sausage shape, about the width of your thumb. Cut into lengths of about 20 cm (7.9 inches) each and form each into a doughnut shape, closing the ends tightly.
  5. Lightly grease a baking tray with olive oil and arrange the ciambelline in rows. Sprinkle with sugar.
  6. Bake in a preheated oven at 180°C (356°F) for around 20 minutes, or until golden and crunchy.

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