Rome’s ciambelline al vino are humble ring-shaped biscuits that pack nostalgia into every bite. Typically dusted with sugar, they have a crisp texture and subtly sweet, wine-infused crumb that embodies the simplicity and timelessness of Roman cuisine. Made from a straightforward dough of spelt flour, sugar, sunflower oil, and local red wine, these rustic cookies have an irresistible crunch and aromatic depth, evoking memories of leisurely afternoons spent sipping coffee or savoring dessert wine after dinner in the Roman countryside. They’re so addictive that one inevitably leads to another, especially when dunked in a glass of fragrant vino dolce. They’re easy enough to find at nearly every bakery in Rome, but this recipe comes from Dario “the Romano baker” in Australia. He rests his dough in the fridge overnight and you should, too!