The struffoli, crispy balls covered with a delicious icing of honey under a rain of candied fruit and confetti colorful: who has never tasted them at Christmas?

Every family carefully preserves its recipe, what is certain, though, is that a nice plate of struffoli can never be missing on a Neapolitan table; they are often given to friends and relatives for the holidays, moreover, eating them is a sign of good omen for the new year that is about to begin!

P.s: a little secret to make them even tastier is to make small balls so that each one is fully coated with honey, which will make it even tastier.

Origins and interesting facts about struffoli

Although it is a typical dessert in the Neapolitan culinary tradition, it is spread throughout the south-central and actually is thought to have been anciently imported from Magna Greece; today, in fact, in Greece and in Turkey are still prepared in their variant, the lokoumades, pancakes leavened and fried rounds, covered with honey or sugar syrup, cinnamon Or other flavorings.

Also known as "strozzaprete", the origins of this name are very curious. From the Greek "strongoulos", that is, rounded, and "pristòs" meaning cut, comes out "strongoulos pristòs," meaning a round cut ball, which perfectly describes the ostrich. By assonance, it later became "strangolapre(ve)te" in Greece, because they are able to "strangle" those who at the time were considered greedy members of the clergy.

Other scholars believe that with good probability the origins are Andalusian, referring to the period of the spanish domination to Naples. In the Southern Spain, in fact, they cook the Andalusian equivalent of struffoli, the piñonate, different from ours mainly because of the more elongated shape of the dough balls.

Beyond which people first handed down this tasty preparation, it is almost assured that it was the neapolitan nuns to preserve the recipe, preparing them often, even during Christmas, starting the tradition of struffoli in Naples.

This typical dessert is mentioned in an ancient cookbook as early as 1634, but not with specific reference to the Christmas season. John Baptist Crisci publishes in Naples the "Lucerna de corteggiani", an extensive collection of menu for different times of the year-the first true repertoire of products and specialties of the South Central region.

Struffoli in other Italian regions

In Umbria, in the Brands, in Molise and in Abruzzo the struffolo is called cicerchiata, because the balls tied together with honey resemble the characteristic shape of the cicerchie, while in Basilicata and Calabria is known as the "cicerata". In areas near Viterbo struffoli are associated with another dessert, the soft dough pancakes that are generally known as the castanets by Carnival. A Taranto are called "sannacchiudere", while at Lecce "purceḍḍuzzi", whose name recalls the shape resembling sweet little piglets, also called cunfitti laces, "purcidd" a  Martina Franca; a Palermo, however, are called strufoli, with a missing "f". A Carloforte at Sardinia are called "jiggers".

Get them ready for the holidays, too!

Recipe

Serves 6:

• 00 flour 450 g
• Eggs 3 whole
• Butter 90 g
• White sugar 3 tablespoons
• White rum or limoncello 30 ml
• Grated peel of 1 lemon
• Salt to taste. 

For the dressing

• Acacia honey 300 ml
• Candied fruit: a handful diced
• Colored sugar pralines to taste.
• Peanut seed oil 1 liter

Proceedings

1. Starting with the dough, lean against a preferably wooden surface and sift the flour, add a pinch of salt, the eggs, three tablespoons of sugar and the already soft butter. Also add the rum (or limoncello if you prefer) and the grated peel of one lemon.
2. Work the dough with a fork, then switch to your hands to make a stretchy, smooth dough.
3. Wrap the loaf in plastic wrap and leave it in the refrigerator for about an hour.
4. Then divide the dough into several pieces and start working the pieces into long cylinders, then cut each "snake" into rectangles, about 1 centimeter long. If you prefer round balls you can work the rectangles with your hands, otherwise leave them as they are.
5. Heat one quart of peanut oil in a fairly high frying pan or pot (such as a wok). When the oil has reached the temperature for frying use a skimmer to gently lay the struffoli into the oil a few at a time. Be careful! The cooking times are very short; as soon as they are golden brown, take them out immediately. Of course remove the excess oil by placing them on a plate with paper towels.
6. Meanwhile, in a pot where the cooked struffoli will also go, start heating the honey. Once melted turn off the heat and add struffoli, candied fruit, confettini, Stir it all together.
7. Now place them on a plate and create a small mountain of delicious colored balls.