Celli ripieni, recipe by Silvana Virtù

– 1⁄2 cup oil
– 1⁄2 cup white wine
– 1 tsp. sugar
– 300 g 00 flour

– 2 tbsp. white grape jam
– cinnamon (to taste)
– 2 heaping table spoons almonds
– granulated sugar


Heat wine, oil, and sugar over low heat until medium hot.
Make a crater of our on a pastry board and pour in the warm wine mixture. Knead into a soft, smooth dough. Let rest for about 20 minutes in an uncovered bowl.
Using your hands, make small oval disks of dough measuring roughly 5×7 cm. Toast and coarsely grind the almonds. Mix well with jam and a pinch of cinnamon. Place filling on disks, fold over and seal. Pinch ends together in traditional tarallucci shape. Bake in preheated oven at 200°C (390°F) for about 15 minutes. Roll in granulated sugar while still hot. Serve as soon as they are cooled.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.