Graffe

Graffe

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Graffe napoletane

Graffe are a type of Italian fried pastry, similar to a doughnut, that are particularly popular in the region of Campania, especially in the city of Naples. These sweet treats are often enjoyed as a dessert or a snack and are a staple during the Carnival season.

History

The origins of graffe can be traced back to the influence of Austrian cuisine on Italian cooking, particularly during the period of Austrian rule in parts of Italy. The name "graffe" is believed to be derived from the German word "Krapfen," which refers to a type of fried pastry. Over time, the recipe was adapted to suit local tastes, incorporating ingredients and techniques typical of the Neapolitan culinary tradition.

Ingredients and Preparation

Graffe are made from a dough that typically includes flour, sugar, eggs, butter, and yeast. The dough is enriched with potatoes, which give the graffe their characteristic soft and fluffy texture. Once the dough has risen, it is shaped into rings or twists and then fried until golden brown.

After frying, the graffe are traditionally coated in granulated sugar, which adds a delightful sweetness and crunch to the exterior. Some variations may include a hint of lemon zest or vanilla for added flavor.

Variations

While the classic graffe are plain, some variations include fillings such as pastry cream or chocolate. These filled versions are often enjoyed as a more indulgent treat.

In addition to the traditional graffe, there are also "graffe di Carnevale," which are specifically made for the Carnival season. These are often larger and more elaborately decorated.

Cultural Significance

Graffe hold a special place in Neapolitan culture and are often associated with celebrations and festive occasions. They are a common sight at local bakeries and street vendors, especially during Carnival, where they are enjoyed by both locals and tourists alike.

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Graffe alongside other pastries in Siracusa

Related Pastries

Graffe are part of a broader family of Italian fried pastries, which includes zeppole, sfogliatelle, and bomboloni. Each of these pastries has its own unique characteristics and regional variations, but they all share a common love for sweet, fried dough.

Related Pages

• Italian cuisine
• Neapolitan cuisine
• Doughnut
• Carnival