A traditional central Italian staple, especially in Rome, Ciambelle al vino are an easy and delicious recipe. They’re also a great way to use up leftover wine that’s passed its prime. <\/p>\n\n\n\n
Ciambelline or Ciambellette is Italian for little rings. The word ciambella<\/em> refers most often to the types of rings your eat, ie donuts or little ring-shaped cookies. These crispy cookies are a perfect way to wrap up a meal and finish off that last bottle of wine. Semi-sweet and satisfying, they’re the perfect dessert for when you want a bit of something, but would really rather just keep drinking wine.<\/p>\n\n\n\n Also known as \u2018mbriachelle<\/em>, which comes from a Roman derivative of ubriacare<\/em> (to get drunk), because you dip them in wine before every bite.<\/p>\n\n\n\n Traditionally the cookies were made with wine must, crushed grape juice in the tank on its way to becoming wine. They most likely emerged in the Castelli Romani hill towns outside of Rome, which is also a prevalent winemaking region. <\/p>\n\n\n\n Like so many beloved recipes, they come from the tradition of cucina povera<\/em> (poor man’s cuisine). Inexpensive recipes that are easy to make with ingredients everyone has at home.<\/p>\n\n\n\n They can be made simply or aromatized with spices like anise or fennel seed, lemon zest, or whatever your pleasure.<\/p>\n\n\n\nThe Origin of Ciambelline<\/h2>\n\n\n\n