Ingredients
Original Italian recipe (translated)
Flour "as much as needed" [about 1 kilo or 5 to 6 cups flour]
1 glass [about a cup] of dry white wine
1 glass [about a cup] of oil
1/2 glass [about 1/2 cup] of water
1 teaspoon of cinnamon
1/8 to 1 teaspoon ground cloves, depending on one's taste
3 tablespoons sugar [optional]
Zest of 1 blood orange or regular orange
1 teaspoon vanilla
Melted lard [about 1/4 cup, the exact measurement not given in the original Italian recipe]
For deep frying
Vegetable oil or lard
For decoration
2 to 3 cups honey
Multi-colored sprinkles (optional)
Directions
Directions (Translated from Italian) *
1. Heat up the oil, wine and water.
2. Remove from heat and add the cinnamon, ground cloves, vanilla and blood orange zest to it. Mix well.
3. On a floured wooden board make a mound of flour. In it, make a well, and then mix the liquid ingredients with the flour.
4. Work into a fine malleable dough.
5. Knead until the dough is smooth and shiny.
6. Shape the dough into a ball and place in a container.
7. Let the dough rest for half an hour.
8. Roll out the dough and cut into squares [2 inches by 2 inches].
9. Place each square of dough on a floured "gnocchi board" and press firmly to get indentations.
10. Turn the squares into sticks about the size of one's fingers ("Riprendete la pasta e staccatene dei pezzettini, lavorateli un poco sulla spianatoia e formate dei bostonicini dell grandezza di un dito").
11. Fry the cookies in the oil or lard.
12. Drizzle with honey and decorate with multi-colored sprinkles.
*For more specific directions see the recipe "Cannariculi, Version I."
Notes
This recipe comes up a number of times as one that originates from Campania, though it also shows up in those that say they represent Calabria. So it's hard to say exactly where it first appeared. Perhaps this style of cannariculi are done in both areas. In any case it makes for a more interesting cookie than flour and vino cotto! Photo: by the contributor. | 
