A speciality of Perugia and Lake Trasimeno since the 17th century, arvoltolo is a rustic fried bread, either sweet or savory, made with flour, olive oil, and water, and salt or sugar. You may see it at festivals or in traditional restaurants.
It's also known as poltricce in Todi, tortucce in Orvieto, and elsewhere as frittelle or fregnacce.
Squiccia in Piedmont is similar.
Image by Cantalamessa, Creative Commons License