Cook with frittelle
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Classic blend — oregano, basil, thyme, rosemary, marjoram
Hand-crank cavatelli maker — southern Italian shell-shaped pasta
LA's pizza queen — dough technique, creative toppings, antipasti
Traditional olive wood — authentic pesto Genovese, gentle grinding
About
Frittella is 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, frittelle originated around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate fillings. They are fried in oil until golden brown and sprinkled with sugar.
Molecular pairings
Pairs well with — computed from shared flavor compounds