Red Wine Donuts 

Stone-ground semi-wholemeal flour donuts, free from animal derivatives and flavoured with red wine: perfect for dunking

The tavern biscuit: crunchy, scented with wine, and designed to be dunked in a glass at the end of a meal.

Red Wine Donuts from the Coraggio Agricultural Cooperative

The Coraggio Agricultural Cooperative's Red Wine Ciambelline bring one of the most beloved traditional peasant biscuits to the table: a rustic shortcrust pastry made with semi-whole wheat stone-ground flour, free from animal products—the fat here is the healthy fat of high-oleic sunflower oil and extra virgin olive oil—and flavored with red wine, which releases its vinous aroma and unmistakable amber color when baked. Crispy on the outside, crumbly on the inside, with a surface that holds sugar: they were created for dunking, and every glass of wine awaits them.
 
 
 

The roots of these Wine Donuts are deep in tradition

In the countryside of Central Italy, they're also called "'mbriachelle," or drunken little biscuits: biscuits born in peasant kitchens with what was always available—flour, oil, sugar, and wine from the demijohn—mixed without eggs or butter, because the peasant tradition was vegetal before it became a choice. They were the obligatory finale in taverns: the tray of ciambelline arrived with the last half liter, and everyone dipped theirs into the glass, amidst conversation that lingered well into the evening. A simple and perfect ritual of conviviality, these ciambelline bring back to the table exactly as they were.
 
 
 

Choosing Red Wine Donuts means taking care of yourself

The recipe for these donuts is a small manifesto of intelligent simplicity: stone-ground semi-whole wheat flour preserves the grain's fiber, germ, and minerals, while the absence of animal derivatives makes them suitable for plant-based diets. The fats are carefully selected—high oleic sunflower oil, stable and rich in monounsaturated fatty acids, and extra virgin olive oil—and the alcohol from the wine evaporates during baking, leaving only the aroma. A few distinct ingredients for an honest cookie: a deliciousness that has nothing to hide.
 
 
 

How to Best Use: Red Wine Donuts

• THE END OF THE MEAL AT THE INNS — The ritual must be respected: bring the donuts to the table with a glass of VBarik Primitivo Puglia PGI to dunk, or treat yourself to the grand finale with the Creta Cesanese di Affile DOP Reserve: biscuits and wine, the couple that ends every dinner in style.
• THE SNACK THAT MAKES PEACE WITH THE AFTERNOON —At five, the right break: donuts with an espresso Amazonian Coffee, or — after an important lunch — with a Organic Reps Relax Digestive Herbal Tea: the crunchy accompaniment that doesn't weigh you down.
• THE HOLIDAY TRAY — When the guests arrive: make a tray with the donuts and Cocoa and Salt Biscuits of the same cooperative, and uncork a bottle of Amber Trebbiano PGI fresh: the convivial ending that everyone agrees on.

The Producer: Coraggio Agricultural Cooperative

The Coraggio agricultural cooperative practices agriculture in the truest way: together. Respectfully cultivated raw materials, stone-ground flours, and traditional peasant recipes are handcrafted without shortcuts—like these ciambelline, which taste of a tavern and of home.
 
 
 

Ingredients

Type 1 flour (GLUTEN), red wine, sugar, high oleic sunflower oil, extra virgin olive oil.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1800 kJ / 430 kcal
• Fat: 15 g, of which saturated fatty acids: 2 g
• Carbohydrates: 65 g, of which sugars: 20 g
• Fiber: 3,5 g
• Protein: 7 g
• Salt: 0,1 g

Indicative average values ​​for the wine donuts category. 
 
 
 

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