food.wikisort.org - Dish

Search / Calendar

Frittole is an Italian fried doughnut type of food made from dough, typically with raisins, orange peels, or lemon peel in it. 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. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4] A Vendita Frittole is a fritter and liquor shop. [5]

Frittole
TypeDoughnut
Place of originItaly
Region or stateFriuli-Venezia Giulia and Veneto
Main ingredientsDough, raisins, orange and lemon peel

See also



References


  1. 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.
  2. Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
  3. Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
  4. Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239. frittola.
  5. Snyder, Franklyn Bliss (1916). A book of English literature, selected and ed, Volume 1. Macmillan. pp. 667& 907. frittole.


This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.

  • v
  • t
  • e


Текст в блоке "Читать" взят с сайта "Википедия" и доступен по лицензии Creative Commons Attribution-ShareAlike; в отдельных случаях могут действовать дополнительные условия.

Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.

2019-2025
WikiSort.org - проект по пересортировке и дополнению контента Википедии