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Carnival fritters

Soft, deep fried until golden and sprinkled with powdered sugar. In north Lazio they make their castagnole viterbesi with Sambuca and lemon peel. Other names in Liguria, Lombardy and Emilia are zeppole and tortelli milanesi. In Trieste they call them favette and sometimes dye them pink.

Text © Dana Facaros and Michael Pauls

Images by: Fugzu