Instructions: Scatter the yeast over the warm wine and leave for several minutes, then stir to mix well. Put in a large bowl with all other ingredients, adding seasoning if desired. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.

Divide the dough into small pieces. Roll a piece into a long, slim pencil about the thickness of your pinky. Cut it into lengths of 4-inches and bring the two ends together to form a doughnut-like shape.

Preheat the oven to 375 degrees. Bring a pot of water to a rolling boil and drop the taralli in, a few at a time. Have a folded kitchen towel ready and when the taralli rise, remove and drop on the towel to dry.

Arrange the boiled taralli on a cookie sheet and bake in the oven 15 to 20 minutes, until golden brown and crisp.

This recipe yields 4 to 5 dozen taralli.

Yield: 4 to 5 dozen

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