Taralli!

Combine flour, salt, olive oil and rosemary. Slowly pour in the wine and knead the dough until it gets smooth and a bit harder than bread dough. (You might need more than 1/2 cup of wine.)

Let the dough rest for about 20 minutes in a cool and dry place.

For the dough into 8 cm long ropes as thick as your pinky finger. Close each rope into a circle.

Bring some water to a boil and drop in your taralli, a few at a time. As soon as they come up on the water surface, remove them and bake them at 200ºC for about 30 minutes.