Join one of our newest instructors, Mary Cotoia for a fun and festive evening learning to recreate Ciambelle al Vino and Vin Brulé!

This ancient Ciambelle recipe originated outside of Rome in the region of Lazio. Wine makers in the region used the wine being processed or whatever was left over in the vats for this rustic peasant recipe. These biscuits are a staple in Italian bakeries and in households in Rome and the Lazio region and are found in Italian bakeries around the world. They make a great dunking cookie for coffee or tea. However, if you are ever in Rome, you must do as the Romans do and respect their traditions. To enjoy them properly, you must soak them in wine, to the point of dipping your fingers!

So, given the season you’ll also make a batch of Vin Brulé (Italian Mulled Wine) to take home and enjoy with your Ciambelle whenever you like. During class you’ll get to nibble Mary’s Ciambelle and sip her Vin Brulé so you can bring home all of your delicious goodies! Best of all, these biscuits last ages so they are perfect for gift giving too!

This is a traditional Italian recipe for wine cookies: tasty, original (with a few tweeks) and affordable for everyone. With these cookies you can pamper and surprise your guests. So let's see how to make these simple "ciambelle al vino" that taste of Italian tradition and antiquity. Cambelle means round, or ring, which is the traditional shape of these biscuits, but Mary will teach you to make twists and knots as well.

Mary prefers a richer taste and opts for a traditional sweet red wine to which she adds a secret ingredient, but you’ll have the option to use either a red or white wine to create your biscuits.