300 grams flour
2 little cups of oil [about 3 ounces each]
2 little cups of sugar [about 3 ounces each]
2 little cups of light wine, red or white [about 3 ounces each]

Original Italian text
Farina, grammi 300
Olio, due tazzine
zucchero, due tazzine
vine leggero, bianco o rosso, due tazzine

Work the ingredients into a dough that is neither soft nor hard.

Shape the dough into a ball and let it rest for a few minutes, then divide it into four or five pieces.

Cut a piece of dough and make a log as thick as your thumb and about 20 centimeters long. Shape the log into a ciambelle -- donut. [Italian text: "Prendete un pezzo alla volta e allungatelo sulla tavola leggermente infrinata, fino a farne un cannello della grossezza del pollice. Ritagliate questo cannello in pezzi di una ventina di centimetri e di ognuno fate una ciambella."]

Proceed in the same way until you finish all the dough.

Place the ciambelle on a lightly greased cookie sheet, and bake in an oven with good heat for about 20 minutes.

The following text was taken from Wikipedia, the free encyclopedia: "Il talismano della felicit?" (The Talisman of Happiness in English), written by magazine editor Ada Boni and published by Italian publishing house Editore Colombo, is a well-known Italian cookbook originally published in 1929. It is believed to be the first Italian cookbook specifically targeted to housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento is considered one of the defining recipe and cooking-advice collections in Italian cuisine. The standard edition is 1054 pages long and was last reissued in 1999; it was also available in an abridged version known as Il piccolo Talismano from the same publisher. An extremely abridged translation, translated by Matilde La Rosa, who also added some "American-style" Italian recipes, with an introduction and glossary by Romance linguist Mario Pei, was published in 1950 as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown/Random House, 1950). La Rosa and Pei decided to leave out recipes that were not of Italian origin for the American edition, and also added a few Italian-American recipes that were felt at the time to be necessary in an Italian cookbook. The La Rosa translation is now out of print...." Photo: Mary Melfi.

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