Sift the flour and make a well in the middle. Add the sugar, olive oil and wine and gradually knead a smooth and firm dough, then add in the anise seeds.
Tear off small pieces of dough, roll them out into wicks onto the counter, if necessary add a little more flour. Fold the resulting doughy wicks into bagel shapes and arrange in a tray with baking paper.
Put the ciambelle to bake in a preheated 392°F (200 °C) oven for about 10 minutes or until golden brown. Traditionally, in Italy, they eat these with a glass of red wine.