Anywhere in the world the windows of pastry shops blink at passers-by. Yet, they cannot compete with the concentration of delicacies that can be found in Italy!
Resisting temptation is more than difficult here: tiramisù, gelati, babà, cannoli, pastiere, panettoni, cassate, thousands of other wonders and… Neapolitan graffe!
Neapolitan graffe are soft risen doughnuts, made with light dough, and covered in sugar after a quick frying process. Graffe must be fried just before serving and eaten when they are still warm; this is the only way to appreciate the unrivalled fragrance and the softness of their dough. If they are well made, one leads to another!
All over Italy, and even outside its national borders, it is possible to find different versions of the original graffe, with typical local name recalling different traditions, recipes and procedures. Zeppole, berliner, krapfen, bolas de fraile… just to cite some of them. Each one different from the other!
Neapolitan graffe though have a special feature, and a special ingredient that makes them unique… potatoes! Potatoes add to this dough an ethereal softness. Trying is believing!