Neapolitan pastry balls. The struffoli are in fact balls of dough fried in oil or lard and then seasoned with honey and confettini. The dough of struffoli is very simple to make: eggs, flour, lard, anise liqueur and a little sugar. Even this sweet, although typical of Campania, seems to have distant origins. According to some it would have been derived from a sweet arrived in the area at the time of Magna Graecia, while according to others it would derive from the piñonate of the Andalusian cuisine. Certainly by now they have become one of the representative foods of Neapolitan cuisine, especially during the Christmas period.

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