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Struffoli
Struffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients. There are many different ways to dress them, but the traditional way is to mix them in honey with ''diavulilli'' (nonpareils sprinkles), cinnamon, and bits of orange rind. In Calabria they are also known as ''scalilli'', and in Abruzzi ''cicerchiata''. They are often served at Christmas and are sometimes served warm.
==History==
A similar dish is described by Archestratus, a Greek poet from Gela in Sicily. It was called ''enkris'' ((ギリシア語:ἐγκρίς)) — a dough-ball fried in olive oil, which he details in his ''Gastronomy''; a work now lost, but partially preserved in the Deipnosophists of Athenaeus, which mentions ''enkris'' thirteen times, in various inflected forms.〔''Perseus Project'' "Word frequency information for ἐγκρίς", available at: (), retrieved 27 June, 2015〕
The most complete description of it in the ''Deipnosophists'' is a passage that reads:
〔Athenaeus. The Deipnosophists. with an English Translation by. Charles Burton Gulick. Cambridge, MA. Harvard University Press. London. William Heinemann Ltd. 1927. 1. ()〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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