Soffioni are small, light, fried or baked Italian pastries, typically associated with the region of Abruzzo. They are characterized by a delicate, often spherical or pillow-like shape and a sweet filling. While variations exist, a common filling includes ricotta cheese sweetened with sugar and often flavored with lemon zest or other aromatics.
Soffioni are traditionally made around Easter time, but can be enjoyed year-round. Recipes and preparation methods vary between families and local areas, leading to a diversity of soffioni experiences. The name "soffioni" translates to "little puffs" or "blows," referencing their light and airy texture. They are often dusted with powdered sugar before serving.