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1
Mound the flour on a work surface. Make a well and add the eggs, lard, white wine, and salt. Work together to a firm, smooth dough — firmer than a pasta dough but without cracks. The dough is ready when it pulls cleanly from the board and feels dry to the touch.
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2
Rest the dough, covered, for 20 minutes. Divide and roll into ropes of roughly 1 cm diameter, then cut into pieces and roll each into a marble-size ball. Uniformity of size is essential; inconsistent balls will not fry through in the time required for the exterior to colour.
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3
Melt sufficient lard in a deep, heavy pan to a depth of at least 4 cm and bring to 165 °C. Fry the balls in small batches, turning, for approximately 3 minutes. This is where the dish lives or dies: the exterior must reach an even deep golden colour while the interior cooks through — too large a ball will colour outside and remain raw within; too cool an oil will leave the dough greasy and dense. Lift with a slotted spoon and drain on a rack.
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4
Warm the honey and mosto cotto together in a wide pan over low heat, stirring, until fully fluid and combined. The mixture is ready when it coats a spoon in a thin, even film and smells of warm grape and honey.
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5
Add the fried balls to the warm glaze immediately and toss to coat evenly. The glaze must remain warm and fluid throughout; if it stiffens, return the pan briefly to low heat. The balls are ready when each one carries a dark, even, glossy coat.
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6
Pile onto a serving plate while the glaze is still tacky. If using crushed walnuts, scatter them now, before the glaze sets. The strùffoli are ready to serve once the glaze has firmed to a light crust at room temperature.