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bignè

beignet, or fritter

Adapted from the French beignet, made from choux pastry, the Italian version is commonly small and spherical. They're usually topped with chocolate or powdered sugar; some recipes have them stuffed with cream or fruit.

They might be called bignole in Piemonte, bertueli in Liguria.

Text © Dana Facaros and Michael Pauls

Images by: Maria Milantoni