Struffoli
Neapolitan deep-fried sweet-dough balls, crunchy outside and light within, mixed with honey, diavulilli, cinnamon, and orange rind, then shaped into mounds or rings. Often served at Christmas, sometimes warm.
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About this dish
The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many different ways to flavour them, but the traditional way is to mix them in honey with diavulilli, cinnamon, and bits of orange rind. Naming varies by region: in Calabria they are also known as scalilli, and in Abruzzo cicerchiata. They are often served at Christmas and are sometimes served warm.