A Roman sweetbread made with wine, found in the cookbook of Apicius. Can be made as follows:

250g Whole wheat flour
50g Mascarpone, or other soft sweet cheese
1 cl sweet red wine (e.g. sherry) or must
1 packet dry yeast (optional)
1 tbsp ground cumin
1 tbsp ground aniseseed
bay leaves
pinch of coriander

Mix together everything in a large pot. If yeast is used (otherwise they tend to be pretty, ummm, solid) let the mixture stand and settle in a warm place for several hours. Form into small rolls, and place on a large baking sheet over wax paper, with a small bay leaf under each roll. Bake at 200°C for about 25 minutes.