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Roman recipes

Sweet dough balls (Castagnole)


200 g flour
2 eggs
2 tablespoons of sugar
50 g molten butter
1 glass of rum
lemon rind
extra virgin olive oil

Mix the flour with the eggs, the sugar and the molten butter, 1 glass of rum, the grated lemon rind and a pinch of salt. Mix well. Heat up the frying oil and keep it at the right temperature without overheating it. Using two teaspoons cut out little balls from the dough and place them in the oil. When they swell, remove from oil and put to dry on paper. Put them on a plate and sprinkle with icing sugar and cinnamon.