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Struffoli is (technically “are”) one of the most recognizable Italian Christmas desserts — golden little balls of fried dough, glazed in honey and piled high into a festive centerpiece. This week, Eva shows how to make struffoli the traditional way, just like you’ll see on Italian tables every December.
But since she was in the holiday mood, Eva also decided to show me (and you) a closely related Calabrian Christmas dessert that looks similar, is just as festive, and might surprise you if you’ve never tried it before. It definitely surprised me!
If you enjoy this video, please give it a like and subscribe to the channel!
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STRUFFOLI RECIPE – https://www.pastagrammar.com/post/struffoli-recipe-authentic-italian-christmas-dessert
TURDILLI RECIPE – https://www.pastagrammar.com/post/turdilli-recipe-traditional-calabrian-christmas-dessert
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#turdilli #struffoli #crustoli #mieledifichi #christmas #natale #holiday #holidays #dolci #dolce #dessert #desserts
41 Comments
Thank you to Holzkern for being a sponsor on this channel! Click our link http://www.holzkern.com/PG and use our code PASTA to get 15% off ALL PRODUCTS for both yourself and loved ones this holiday season. Be sure to check out all of their catalogue, for both yourself or a gift for a loved one!
Ciao ragazzi, posso chiamarvi ragazzi perché il sono molto più vecchio di voi.
But I would love to make a suggestion that I think would make the struffoli even better.
My mother used to make them every year. After covering the struffoli with honey she would roll them in toasted crushed almonds. A great combination!
Hope you’ll try it sometime.
From sunny California I
You should always remember that any problem is easier to solve if you get out of your goddamn pajamas and actually make yourself ready for the day. MAN UP!!
Accordingly to the Internation System of Units (SI) 7 meters is 7 times the length of the path travelled by light in vacuum during a time interval of
1/299792458 of a second, where the second is defined by a hyperfine transition frequency of caesium. 🙂
Crivu is clearly a sift.
They both look wonderful ❤
Oh Harper and Eva—my mom used to make Struffoli when my sister and I were kids. It wasn’t a favorite of mine, but boy does it bring back memories.
My background is 100 percent Italian. All of my great grandparents were from Italy. They came to Brooklyn NY in the early part of the 20th century. I was born and raised in IN.
My paternal grandfather’s parents, Michael Laurenzano and Nicolina Catrone were from Calabria, a town called Strongoli. Eva, I’m sure you’re familiar with it.
Lately I’ve been thinking of eventually taking a trip to Italy and to Strongoli in particular – and popping over to Dasa to say a quick hello 😀
I always look forward to your videos. God Bless you both, Papa Turi and Mama Rosa and the whole town.
Buon Natale
Sincerely,
Christopher Laurenzano
In malta we have a dish similar to struffoli called Qagħqa tal-kavatelli. We put ilma zhar (orange blossom water) and annie seed in the dough, and traditionaly it would be mixed/bound with maltese black honey when you construct it, though the secret of maltese black honey died out about 100-150 years ago and we dont know what it was anymore, so nowaydays a mix of honey and treacle is used. Its speciffically Gozitan (Gozo is the northern island with a much smaller population) so you dont see it much around malta, unless the family has gozitan decent (like mine). its one of my families most beloved xmass dishes, my Nanna used to spend the first two weeks of december making insane amounts of xmass bakes and pastries laying them on a giant table in the dining room, and then through the last 2 weeks of december whenever any one would come over (almost every day they'd have guests; the older generation had a wild social life lol) she'd encourage them to graze the desert table (not as if they'd take a lot of encouragement) and a giant Qagħqa tal-kavatelli would be the the central star of the whole spread. Those who knew what it was would get exited, and those who never saw it before would be pulled in with how different it looked.
(Maltese black honey is likely the same thing as the black honey from Agrigento and Tunisia, where the bees are fed carrob flowers and carrob syrup to add a deep caramelly like flavour. But no one has tried reproducing it here (at least on a purchasable scale)
għ is a silent letter in maltese, kinda ilongates the vowel before it like an accent, but it isnt a hard and fast rule. and the Q is pronounced by tightening your throat to not let air through, building some preassure then releasing it, so a very "deep" puf sorta sound.
(Gozitan food cultur is a lot closer to scicilian village food cultur then maltese is; malta was always a lot more "metropolitan" through history, mixing most mediteranian cultures in, and gozo was a lot more "the countryside" without much reason for nobility or foreigners to go there, so the food cultrure remained a lot more close to the tunisio-scicilian food culture)
Greetings. These look delicious, can I use my Kitchen Aid with the dough hook? Have a good day, looking forward to the next video. Stay safe and God Bless
I definitely prefer struffoli than panettone/pandoro!!!!
where can I get one of those bowls! I need it here in my Italian American kitchen! We make turdilli every year!
I love your book! I gave it for Christmas presents last year.
Turdilli sounds like a joke, but the recipe looks delicious.
Beautiful job🎄🥂
My zia was from Martina Franca in Bari. She always made, what she called, Farfalle for Christmas, which was different from the Struffoli that my Sicilian grandmother made. The Farfalle that I remember was a delicate fried pastry that was wound into a big mound and covered with honey and sprinkles. There may have been a citrus element as well. I preferred the more tender pastry, and we kids looked forward to eating this delicious dessert every year. Unfortunately, my zia passed away this year, and I never got her recipe. I thought to make them in her honor, but the only thing I can find online is called Cartellate. It's similar, but not exactly the same.
My father was Sicilian and mom was German and French; so my Italian Aunt made Struffuli!
The mystery of the disappearing Strufelli sounds like our family tradition for Thanksgiving where we make relish trays with pickles, cheeses, veggies, fruits, nuts, etc. – finger food as a center piece. Cooking the meal is an all hands-on-deck situation. We don’t usually have lunch. From toddlerhood, we admonish children with a wink not to touch the relish dishes – which are designed specifically to be grazed on, but we wag a finger and say “who’s eating the <insert person’s favorite food> from the relish tray? “
'Na bella Calabrisella as the host and you're not calling it by it's proper name, "bignolatta"??😂
Harper – since a metre is approximately 39", just think 7 yards and you won't be far off.
Wishing you, Eva and your families a very Merry Christmas and happy new year. Thanks for the cookbook, it's great.
Thank you for your video. Yea we are making struffoli this weekend and love your cookbook! Nonna is no longer with us and I am passing the tradition on to the next generation.
Buon Natale
1 meter is just a little longer than a yard (x 1.09) so, 7 meters about 23 feet
What a stunning holiday dish! Happy holidays Pasta Grammar, thanks for spreading the cheer 🙂
I have to try it with Rum, we Always used Anisette.
May I just come spend Christmas with you please? That way I can buy my Calambrian bowl. Im old and want to travel before i die. hahaha
My mom made strufoli every Christmas since i can remember. When she got older, i took over the job. I never could find her recipe, so I've had to improvise. Your recipe looks almost exactly like hers. I will be making yours this Christmas! Thank you so much for the recipes and videos. Buon Natale!
So happy to see this. We made Turdilli on Saturday with fig honey I brought back from Italy thanks to my Aunt, but we also made Scalille. Will you make those as well? I would love to see that or pitte mpigliata.
My grandma used to make struffoli mixed with pistachios, nuts and almonds. Everything was glued with a honey caramel, shaped in a log and then cut into slices. She called it nougat, although it's not. Delicious!
Oh man. Brings back memories of Christmas upstairs at my Calabrian Grandparents. Gonna try to make them. TIRDILL!! YAY.
Love it!
You guys had a real "When the schnecken beckons" moment there!
I always love watching you guys! Your show always fills me with joy.
XOXO
Is the recipe for the turdilli listed somewhere
che fine a fatto il kitchen aid? è rimasto in america ed è stato rimpiazato dal bimby ? 😊
Thank you both !!! Yummy! Have you guys had Pignolata?? do you have a good recipe??
My grandmother and aunts all made turdillis/turdiddri. They are a Calabrian Christmas treat that everyone loves. Thanks for sharing your recipe.
Where do you find the recipe on your sites? I can duplicate for the most part, but I cannot always tell proportions properly just by looking. Please help.
Never mind! It is in your cookbook! Thank you, God Bless. And may the blessings of the Christ Child be with you always
I remember when you sent this recipe for Struffoli to me. I was trying to find my grandma Sanzonetta's recipe for what we called "Cracker Jacks" growing up and you sent this. My grandma made it just like you did but she always made mine with roasted chopped almonds and chopped up hershey bars all mixed in instead of the cherries or dried fruit. She would mail to me a foil wrapped delight in a box from Detroit Michigan to Riverside California every year because she knew it was my favorite. It was always shaped into a Christmas tree. Thank you for sharing this.
My nonna & mama used to make both of these at holiday time, & zeppola too… Thank you. You always bring the smiles to my face & the memories to my head. Buon Natale! <3
How long can you hold the dough before frying it??
per favore, il titolo della canzone all'inizio del video….pleeeeaaaseeeee!!!!
Hey there, just wondering 💭 can you please say Christmas season? It’s not the “holidays”
Hey guys! Where are the links to where you can purchase the Calabrian bowl? The Fig syrup? You are missing out on advertising $$ and WE have to do our own research. (MUST HAVE THAT BOWL!) 😟