Zippula

Italian fried dough dish

Zippula (plural: zippule) is a traditional Italian fried dough dish, particularly associated with the region of Calabria. These savory fritters are a staple in Calabrian culinary traditions, often enjoyed during festive occasions and family gatherings.

Etymology

The term "zippula" is derived from the Calabrian dialect, reflecting the dish's deep roots in the local culture. The name is believed to be related to the Italian word "zeppola," which refers to a similar type of fried dough.

Ingredients and Preparation

Zippule are typically made from a simple dough consisting of flour, water, yeast, and salt. The dough is allowed to rise, then shaped into small rounds or elongated forms before being deep-fried until golden brown.

Zippule served on a plate

Variations

While the basic recipe for zippule is quite simple, there are numerous regional variations. Some versions include additional ingredients such as:

• Anchovies
• Olives
• Onions
• Cheese

These ingredients are often mixed into the dough before frying, adding unique flavors and textures to the fritters.

Cultural Significance

Zippule hold a special place in Calabrian culture, often prepared during the Christmas season and other festive occasions. They are typically served as an appetizer or snack, enjoyed by families and friends gathered together.

Serving Suggestions

Zippule are best served hot, straight from the fryer. They can be enjoyed on their own or accompanied by a variety of dips and sauces, such as:

• Marinara sauce
• Aioli
• Pesto

Related pages

• Italian cuisine
• Fried dough
• Calabria
• Zeppole