The Savory Tuscan-Romagna Fried Bread: Ficattole

Looking for a fun twist on your aperitif, a tasty starter for lunch, or simply a little indulgent snack, perhaps for an afternoon treat? This recipe is just what you need. Today, with the help of our Cesarini Alfredo and Tamara from Florence, we’ll show you how to make Ficattole.

Ficattole, also known as Donzelle or Zonzelle, are a traditional dish from the Mugello region of Tuscany. They are diamond-shaped pieces of fried bread dough, typically served with cured meats, cheeses, or jam. Their neutral flavor makes them perfect for both savory and sweet pairings.
The origin of the name isn’t certain, but it likely comes from figs, which were sometimes added to the dough in the past.

Crispy on the outside and soft on the inside, Ficattole belong to a large family of Italian fried dough treats. These recipes differ slightly depending on the region, and each has its own local name. For example, Florence has Coccoli, Lunigiana offers Sgabei, and as you move from Parma to Bologna, you’ll find similar fried doughs called pizza fritta, gnocco fritto, or crescentine fritta.
Whatever the name, one thing is certain: you’re in for a rustic, irresistible treat where every bite calls for another, and the real challenge is knowing when to stop!