A zippula (pl.: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. A zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt.[1] There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives, or 'nduja may also be added.[2]
Though variations exist amongst some Calabrian families, the zippula dough is prepared with fresh parsley, formed into zippuli and deep-fried in a skillet.
They are traditional in the provinces of Reggio Calabria, Catanzaro, Vibo Valentia and Cosenza.
See also
References
- ^ "Zippuli recipe". Il Globo. Retrieved 25 February 2022.
- ^ "Zippuli - Traditional Appetizer From Calabria". TasteAtlas. Retrieved 25 February 2022.
| Sweet |  | ||||
|---|---|---|---|---|---|
| Savory |
| ||||
| Companies | |||||
| Lists | |||||
| See also |
| ||||
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 14 May 2024, at 20:06