A kind of cream puff or fritter of choux pastry filled with custard cream or zabaione and dredged with icing sugar. A version is eaten on St Joseph's day (19 March) in Rome. There are various flavours and sizes and they are sometimes available plain, unfilled. These are the same as French beignets.
A cross between a fritter and a cream puff, but fried, filled with custard cream and dredged with icing sugar. They are eaten to celebrate the feast day of Saint Joseph on 19th March each year.
A kind of cream puff or fritter of choux pastry filled with custard cream or zabaione and dredged with icing sugar.
Coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a torchio. It was traditionally made as one long continuous piece for a meal.
Bigoli all'anitra is a dish from the Veneto of bigoli (coarse, home-made, wholemeal spaghetti) with duck ragoût made with the giblets.
