Struffoli

In addition to cicherchiata, struffoli is another culinary specialty of the Carnival, typical of the Campania region , and consists of dozens of deep-fried dough balls that are rolled in honey and decorated with colored sugar sprinkles. The dough, made from flour, eggs, sugar, fat, baking powder, salt and lemon peel, is shaped into balls the size of marbles and fried. The Struffoli rolled in honey are then piled in a cone shape on a serving plate.

The term comes from the Greek adjective stróngylos (round shape) and, from a linguistic point of view, shares the same root with the Umbrian word strusia , so a common Proto-Indo-European linguistic origin is likely. A deep-fried pastry called struffoli and the associated kitchen utensils can be identified from Bartolomeo Scappi in 1570 .

Individual evidence

↑ May Berenbaum : Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World . University of Illinois Press, 2010, ISBN 978-0-252-09004-2 , pp. 67–68 ( google.de [accessed January 6, 2020]).
^ Terence Scully: The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook) . University of Toronto Press, 2011, ISBN 978-1-4426-9217-6 ( google.de [accessed January 6, 2020]).

[1] May Berenbaum : Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World . University of Illinois Press, 2010, ISBN 978-0-252-09004-2 , pp. 67–68 ( google.de [accessed January 6, 2020]).

[2] Terence Scully: The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook) . University of Toronto Press, 2011, ISBN 978-1-4426-9217-6 ( google.de [accessed January 6, 2020]).