Ciriola is a traditional Roman bread that is crusty on the exterior, with a tender crumb on the inside. The name ciriola means candle in Italian, but in its local name it refers to the eels, which are visually not unlike the elongated shape of this bread.

It is typically made with white flour, olive oil, yeast, salt, and sugar. The bread dries quickly, but it is often used the next day to make crostini (croutons). When fresh, it makes a good panino.