Bring mosto cotto to a boil, add cinnamon, grated orange peel, wine, and oil.
Put the two flours in a bowl with the sugar, pour in the hot mosto cotto and mix into a smooth, elastic dough (you can also do this on a pastry board, making “levees” with the flour).

Make small balls with the dough and cook in the special nevole iron (you will find videos on YouTube). Cook on both sides, then remove the wafer and divide it into two disks. Roll each disk into a cone.

When cool, fill with ice cream and drizzle with a bit of hot reduced mosto cotto.

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