Ciambelle all'uovo are traditional cookies from Lazio, made with eggs, flour, oil, sugar, and grated lemon zest. The preparation is somewhat unusual - first, they are tossed in boiling water and cooked until they come to the surface, then they are taken out and left to dry in the air.

The next day, they are baked in the oven until golden brown. This cooking method creates a very interesting texture, a soft and almost spongy interior enclosed in a crunchy crust, which makes ciambelle all'uovo perfect for dunking - in milk or wine, depending on the time of the day.