- 1 kg of white flour
- italian fig syrup
- 200 gr of extra-virgin olive oil
- 200 gr of dry white wine
- cinnamon powder, icing sugar
- 10 gr of salt, tepid water.
Put the flour like a crown on a table. In the middle put the tepid wine ad the oil. Dissolve some salt in 50 cl of tepid water: you have to use it for working all the mixture in order; it became neither too hard nor too soft.
Get from the dough some small balls that you strength with the rolling wheel.
Cut some strips with a pastry wheel 3- 4 cm wide.
Fold up the strips in two parts, creating small valleys; link them with the fingers at a distance of 3 cm.
Round on theirselves the strips like a spiral and let them draining and resting for more or less 6 hours.
Fry cartellate in plentiful hot oil.
Plunge it in italian fig syrup and sprinkle them with the cinnamon joined with the icing sugar.
The final sprinkling can be made even with coloured aniseeds.