Frittella (doughnut)

In this article, we will delve into the fascinating world of Frittella (doughnut), exploring all its facets and relevant aspects. From its origins to its impact on today's society, we will address its evolution over time and its relevance in different contexts. In addition, we will analyze its role in different areas of study and its influence on various aspects of daily life. Along these lines, we will seek to understand and reflect on Frittella (doughnut) from multiple perspectives, with the purpose of providing the reader with a comprehensive and enriching vision on this topic.

Frittelle
TypeDoughnut
Place of originItaly
Region or state
Main ingredientsDough, raisins, orange and lemon peel

Frittelle (sg.: frittella) are a type of Italian fried doughnut made from dough, typically with raisins, orange peels, or lemon peel in them. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions; however, they originated around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate fillings. They are fried in oil until golden brown and sprinkled with sugar.

Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson and a book about Venice from 1879.

See also

References

  1. ^ Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 16. ISBN 978-0-7627-3137-4.
  2. ^ Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
  3. ^ Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
  4. ^ Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239.

External links


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