These rich ring-shaped biscuits are made for special occasions such as weddings (because of their resemblance to wedding rings) on either side of the Apennines: baked in the oven until puffed up and hard, then immersed in a sugar syrup until they are covered with a glaze that gives them a long shelf life. Some are lemon flavoured, some use anise seed. Like cantucci, they are best softened in a glass of vin santo for the sake of your teeth. Vernio in the Tuscan province of Prato is famous for them.
Image by WILO-MA, Creative Commons License