There are many explanations for how this recipe from Basilicata got its name; almost as many as there are versions of the dish itself. It can be a pasta, a dessert or, as here, a platter of tiny fritters to be served as an antipasto. The story (and the recipe) varies depending upon where you are in Italy, but one of the best tales concerns a cook who took revenge upon a notoriously greedy priest by preparing this speciality in his honour. The fritters were so tasty and the priest so greedy that the cook just somehow knew he would stuff himself with them until he choked. Which he did.
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