Ciambelline Campagnole

Country Ring Cakes

Preparation info

  • Difficulty


  • Makes About


Appears in

Recipes from an Italian Farmhouse

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

These ring cakes came originally from the Molise but are fairly typical of rustic little cakes all over the country. They are good dipping biscuits for mulled wine.


  • 115 g (4 oz) granulated sugar
  • 1 glass, 120 ml (4 fl oz), red wine
  • 100 ( fl oz) olive oil
  • about 225 g (8 oz) plain flour
  • lard for greasing


Mix the sugar and wine together, add the oil and mix in enough flour to make a kneadable dough. Turn it out on to a table and knead until smooth. Put it in a bowl, cover with a cloth and leave to rest for 1–2 hours.

Thoroughly grease a baking sheet. Break pieces off the dough and roll them into little snake shapes, wind them into rings and arrange them on the greased baking tray. Bake in a warm oven (160°C 325°F, gas mark 3) for 20 minutes. Cool and store until required.