Graffe

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Graffe napoletane
Graffe fritte
Bancone raviole, cornetti, graffe Siracusa (cropped)
Graffe napoletane

Graffe is a traditional Italian pastry, particularly popular in the region of Campania. It is a type of doughnut that is typically enjoyed during the Carnival season, but it can also be found year-round in many Italian bakeries and pastry shops.

History[edit | edit source]

The origins of Graffe can be traced back to the influence of Austrian cuisine on Italian cooking. The pastry is believed to have been inspired by the Austrian Krapfen, a similar type of doughnut. Over time, the recipe was adapted to suit local tastes and ingredients, resulting in the unique version known as Graffe.

Ingredients[edit | edit source]

The main ingredients used in making Graffe include:

The inclusion of mashed potatoes in the dough is a distinctive feature of Graffe, giving it a soft and fluffy texture.

Preparation[edit | edit source]

The preparation of Graffe involves several steps: 1. Dough Preparation: The flour, sugar, eggs, butter, milk, yeast, and mashed potatoes are mixed together to form a dough. 2. Rising: The dough is left to rise until it doubles in size. 3. Shaping: The risen dough is rolled out and cut into doughnut shapes. 4. Frying: The shaped dough is deep-fried until golden brown. 5. Coating: The fried doughnuts are then coated in sugar.

Serving[edit | edit source]

Graffe are typically served warm and are often enjoyed with a cup of coffee or espresso. They are a popular treat during the Carnival season, especially on Fat Tuesday.

Cultural Significance[edit | edit source]

In Campania, Graffe are a beloved part of the local culinary tradition. They are often associated with festive occasions and are a staple at many celebrations. The pastry's popularity has spread beyond Campania, and it can now be found in various parts of Italy.

Related Pastries[edit | edit source]

See Also[edit | edit source]

Categories[edit | edit source]

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Contributors: Prab R. Tumpati, MD