BOMBOLONI

Gianna Nannini, a famous rock star called an album by that name Bomboloni. Sirio Maccioni, the greatest restaurateur in the Usa, served them at the end of a meal in minature portions, hot and filled with custard cream bomboloni, doughnuts, those bombs of bread dough that are fried in boiling hot oil. Bomboloni and frati (when the dough is in the shape of a ciambella, that is to say a doughnut ring) are symbolic of the summer, cakes that you eat on the beach or in the pinewoods. Once taken out of the boiling hot oil (never use a fryer) they are generously doused with sugar then served piping hot on a piece of paper, not on a plate to be eaten straight away. A triumph of cholesterol? No, a triumph of what Americans call comfort food, food that we like, food that satisfies our need for cuddles. The barmen who arrived from Altopascio and Valdinievole brought them to the Versilia immediately after the second world war. The “domain” of the doughtnuts today is two stalls in the Ponente Pinewoods in Viareggio.

B O M B O L O N I

300g. flour , 250g. boiled potatoes , 30g. butter 20g. fresh yeast dissolved in a little lukewarm milk 2 heaped tablespoons sugar 2 eggs, 1 packet of vanilla mix all the ingredients together then knead, leave to rest for about 30 min.