Zippole are a traditional Sardinian pastry, typically served during carnival season. To make zippole, start by combining flour, yeast, sugar, and warm water in a bowl. Mix until the ingredients are well combined and a sticky dough forms.

Cover the bowl with a cloth and let the dough rise in a warm, draft-free place for about an hour. Once the dough has doubled in size, heat vegetable oil in a deep fryer or large pot until it reaches 350°F (180°C).

Use a spoon to scoop up small portions of the dough and drop them into the hot oil, frying until they are golden brown on all sides. Remove the zippole from the oil with a slotted spoon and let them drain on paper towels to remove excess oil.

To finish, dust the zippole with powdered sugar and serve immediately while they are still warm. Zippole are delicious on their own, but you can also serve them with a side of Nutella or honey for dipping.

Enjoy your Sardinian zippole!

Our route takes us today to discover the sweet flavors of traditional Italian pastry industry, in a tour that from north to south lets us find the delicious recipes that tell us so much of the history, but also of the close link with the land and with the climatic and the diverse geographical characteristics that distinguish the regions of our Bel Paese.

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Ingredients
– 100 g of pumpkin
– 150 g of potatoes
– 50 g of celery
– 50 g of chard
– 150 g of cauliflower
– 500 ml vegetable broth
– 2 tablespoons extra virgin olive oil
– 1 small onion blond

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Ingredients
For risotto
– 1 liter of vegetable broth
– 1 tablespoon extra virgin olive oil
– 1 shallot
– 160 g of rice
– 50 ml of dry white wine
– 1 sachet of saffron
– 20 g of grated Parmesan cheese
– Sale
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Ingredients
– 120 g of Hungarian salame
– 120 g of Leerdammer
– 20 g of red radish
– 40 g of walnuts
– Butter for greasing the pan
– 500 g of batter for savory crepes
 

Preparation
– Prepare the sliced ​​salame, eliminating the external gutted, if any.
– Grate the Leerdhammer using a grater with very large holes.
– Cut the radicchio into strips using mainly the red part
– Coarsely chop with a heavy knife
– Chop the walnuts coarsely in a mortar or with a meat tenderizer
– Grease the pan with a little butter and pour a ladle of batter
– As soon as the crepe is golden brown on one side begin to dress it
– Arrange half of crepes a bit of cheese, salame, radicchio and walnuts
– Fold the free part of the crepes and serve.

Barbara Farinelli – www.lospicchiodaglio.it

Ingredients
-150 Grams of mushrooms
– 1 onion blonde small
– 1 tablespoon extra virgin olive oil
– 100 ml of vegetable broth
– Sale
– Freshly ground black pepper
– 250 g of chopped tomatoes into cubes
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Ingredients

-2 coffee cups
-2 coffee spoons of sugar
– 4 ice cubes

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Ingredients
-300 gr of cherry tomatoes
-4 black olives
-salt
-4-5 basil leaves
-2 spoons of extra-virgin olive oil
-2 garlic cloves
-6 slices of pork loin (300 gr)
-pepper
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Ingredients
– 800 grams of polenta
– 500 grams of fontina cheese
– 200 grams of melted butter.

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Ingredients
For the dough
– 500 grams of flour
– 25 g of yeast
– 1 tablespoon of extra virgin olive oil
– pinch of Salt
– Warm water

For the filling:
– 200 grams of mozzarella
– 5/6 peeled tomatoes

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