Fried Dough Translation

[jennabet]

In Abruzzo, fried dough is called Pizze Fritte.

[JamesM]

Pizze Fritte here too in Southern Lazio.

[jennabet]

And of course my Abruzzese grand-parents and parents also called it Pizze Fritte. We used to love it for breakfast in our house.

[Darioto]

For me Crispelli is long sweet or salty sticks served as an appetiser. My grandmother baked it when I was a kid. She passed away long time ago but I have this crispelli memories in my head. I would love to go back to Italy one day, to stay at an isolated picturesque villa somewhere in Tuscany https://tranio.com/italy/adt/1677704/, enjoy the weather and great Italian food and wine.

[D'an Fam]

I grew up with Pizza Fritte too. My son just told me today that he is looking forward to having them on Thanksgiving. We fry them up and then either salt them or put powdered sugar on them. My grandfather used to put gravy on them and eat them with his spaghetti.

[Bette]

In western New York state we call fried dough "Pizza Fritta" Lots of southern Italians here.

[adelfio]

We use to call it "Spingie" dough fried in olive oil with sugar

Marty

[poliquie]

I love Zeppoli, and grew up with it in Brooklyn. Now you can only seem to find it during the San Genaro Festival in NYC. however I have found that if you use good Italian pizza dough and pull pieces off then fry it and put powered sugar on it, it tastes pretty similar.

[nunzie74]

My first gen Sicilian father had a name for fried dough I can only spell out as: "foo-sted" or" fa-sted".

He would cut slices from fresh pizza dough, stretch it out a little bit, let it rise a bit under a towel, and gently place into hot oil. It wasn't submerged. After cooking on one side, he turned to cook the other side. When it was done, we sliced it in half, and spread soft butter on the inside. Put the two halves together again, and let it melt in our mouths. Sometimes we would put a piece of cheese in the middle after buttering.

Has anyone ever heard this name? I'd love to know it's origin. His parents were born in Tusa, Sicily.

[amerital43]

That's okay...this is terrific.

What's odd to me is that this is the only instance of this term "Crostelle" I can find on the entire net. 99.9% of the time fried dough is referred to as Zeppoli.

I'm wondering where Crostelle came from. My family is from Cosenza but I have never really heard/seen this term anywhere else until now. Interesting.

Try looking up 'Crostolli'. I think that's what you'll find. Sometimes you have to think phonetically of other spellings.

[nunzie74]

RE: Crostolli...thank you, but that is not the delicacy I'm looking for. My father's final outcome was a soft, fried dough just under an inch high, and the size of one's hand. It had the softness of bread.