.jpeg) | |
| Type | Doughnut |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Dough, 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. [1] [2] They are fried in oil until golden brown and sprinkled with sugar.
Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson [3] and a book about Venice from 1879. [4]
See also
References
- ^ 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.
- ^ Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
- ^ Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
- ^ 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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 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Type | Doughnut |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Dough, 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. [1] [2] They are fried in oil until golden brown and sprinkled with sugar.
Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson [3] and a book about Venice from 1879. [4]
See also
References
- ^ 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.
- ^ Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
- ^ Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
- ^ 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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