Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough.
After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.
MOST ICONIC Graffe Napoletane
Struffoli is a Neapolitan dessert consisting of small, deep-fried balls of dough that are soaked in honey. Traditionally, struffoli is prepared at Christmastime, so they are sometimes served piled on a plate in the shape of a wreath or a Christmas tree, often covered in colorful candy sprinkles or candied fruit.
The name of the dish is believed to be derived from the Greek word strongulos, meaning round in shape. Some believe that struffoli bring good luck, and that the tiny rounds symbolize abundance and prosperity. These sweet treats were prepared in convents for centuries before they began being distributed by nuns to noble families at Christmastime as a sign of gratitude for their donations and charity.
MOST ICONIC Struffoli
Lingue di Procida is a traditional sweet pastry originating from the island of Procida. It's usually made with a combination of puff pastry, egg yolks and whites, milk, sugar, flour, and zest of the islands' sweet lemons. The puff pastry is rolled and small ovals are cut out from it.
They're pierced a few times with a fork, and the edges are brushed with egg whites. A spoonful of lemon cream (consisting of zest, sugar, flour, and egg yolks) is spread on top of the ovals, and another puff pastry oval is placed on top. Once assembled, lingue di Procida are brushed with egg yolks and milk, and sprinkled with sugar before they're baked in the oven until golden.
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