At Christmas, there is no home in Campania without a plate of struffoli in the middle of the table. We have always watched them being made in the family, with hands sticky with honey and coloured sprinkles scattered everywhere. Here is their story and how they are made.
What they are
Struffoli are small balls of fried dough, roughly one centimetre across, which are then coated in honey and decorated with candied fruit and coloured sprinkles. They are served heaped on a plate, shaped into a dome or a ring, and everyone helps themselves to a portion with a spoon.
The Campania Region has included them in its list of traditional agri-food products (PAT), among the pastries and sweets. The regional fact sheet describes them as a sweet found in every home in Campania during the Christmas season and as a very ancient dish.
A story from far away
A fascinating story has long been told about the origin of struffoli: they are said to have arrived in Naples with the Greeks, at the time Parthenope was founded. Their name is also said to have Greek roots, from a word meaning "rounded", like their shape. It is a tradition reported by the Region itself, but it should be taken for what it is: an evocative tale rather than a documented fact. All the same, we like the idea that this sweet carries with it a piece of the city's myth, the same one you will find in The legend of the siren Parthenope: the myth of the birth of Naples.
Ingredients and preparation
The traditional recipe calls for flour, eggs, butter, a little milk, grated lemon zest, salt and vanilla. The dough is kneaded for a long time, then divided into thin ropes that are cut into small pieces and rolled by hand. The balls are fried in oil and, once drained, tossed in melted honey, stirring gently so they are all coated. Finally they are arranged on a serving plate and decorated.
Every family has its own version: some add a drop of liqueur to the dough, some prefer smaller balls, some are generous with the candied fruit. Our advice is to make them a day ahead: as they rest, the honey spreads more evenly and the flavour becomes rounder.
Where to taste them and nearby
During the festive season you will find them in every pastry shop in Naples and Campania. We suggest pairing them with a visit to San Gregorio Armeno, the street of nativity scenes and reading our article Christmas in Campania: nativity scenes, festive lights and sweets. On the Christmas tray they go well alongside Roccocò (sweets) and Torrone of Benevento. To discover the region's other typical products there is our guide Campania's DOP and IGP products, and for the city Naples and its surroundings.
Sources: Campania Region, PAT fact sheet "Struffoli"; Campania Region, PAT list of sweets and pastries.
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