Cicerchiata, recipe by Simona Pantaleone


– 250 g 00 flour
– 2 eggs
– 2 tbsp. extra virgin olive oil
– 200 g honey
– 2 Tbsp. granulated sugar
white wine
– orange or lemon juice (optional)
– anise liqueur (optional)
– oil for deep frying

– cinnamon, colored sugar sprinkle dots, whole almonds


Place the flour on a pastry board, add the eggs, sugar, extra virgin olive oil and white wine. Knead delicately and accurately until a smooth and soft dough is obtained. Roll into snakes about 1 cm thick and cut into segments. Roll into balls.

Heat oil in pot and deep fry the balls until golden. Scoop out with slotted spoon.
In another pan heat the honey and a spoonful of sugar (may add orange or lemon juice, or anise liqueur) until amber. Dunk the balls and almonds in this syrup and pile them up in a donut shape on a plate. Then sprinkle with dots.

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