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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

As the name suggests, this deep-fried sweet is German in origin. An Italian version, called bomboloni, is very popular in Emilia-Romagna. It is made of a leavened dough formed into balls which are deep-fried until brown. Bomboloni are usually dusted with sugar, but may also be filled with jam, like apricot or cherry, or with custard.

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