Struffoli

Struffoli are a Neapolitan dish made of deep-fried balls of dough, roughly the size of marbles. They are typically drizzled with honey and sprinkled with candied fruits, nonpareils, and other colorful decorations. Struffoli are traditionally made and enjoyed during the Christmas season and are considered a classic Italian Christmas sweet.

The dough is made with flour, eggs, sugar, butter (or lard), and a flavoring such as lemon zest or anise liqueur. The small dough balls are then fried until golden brown and crispy.

After frying, the struffoli are piled onto a serving platter, often in a ring or cone shape. A generous amount of honey is heated and drizzled over the struffoli, helping them to stick together. Finally, the struffoli are decorated with candied orange peel, citron, sprinkles, and other colorful toppings, adding to their festive appearance and flavor.

While most commonly associated with Naples, similar fried dough desserts with honey and decorations exist in other parts of Italy, sometimes with different names and slight variations in ingredients or preparation. These include cicerchiata in the Abruzzo region and pignolata in Sicily.