Ciambelline con Pastito di Malvasia

Ciambelline con Pastito di Malvasia is a traditional dessert from the Piedmont region of Italy, particularly associated with the Val di Susa area around Bussoleno. The dish consists of small ring-shaped cookies (ciambelline) paired with a creamy wine-based sauce called pastito, made from Malvasia, a sweet aromatic wine historically cultivated in the region. The cookies are typically prepared with flour, butter, eggs, and sugar, yielding a dry, crumbly texture that contrasts with the rich, custard-like pastito—a blend of Malvasia, egg yolks, sugar, and sometimes a touch of cream or milk, cooked gently until thickened.

A great version is distinguished by the balance between the subtle sweetness of the cookie and the pronounced floral, honeyed notes of the Malvasia, which should not be overpowered by sugar. The pastito must be silky and just thick enough to cling to the ciambelline without becoming gluey, often served warm. Regional variations may substitute other local sweet wines, such as Moscato d’Asti, or infuse the pastito with lemon zest or cinnamon. Some versions serve the cookies separately for dipping.

At La Locanda dell’Orsiera in Bussoleno, chef and creator Franchino Er Criminale is known for honoring this local specialty, presenting the ciambelline con pastito as a signature dessert that reflects Piedmont’s winemaking heritage. The dish is typically enjoyed after a meal, often accompanied by a glass of the same Malvasia used in the sauce.