Graffe

Graffe napoletane

Graffe fritte

Bancone raviole, cornetti, graffe Siracusa (cropped)

Graffe napoletane

Graffe is a traditional Italian pastry, particularly popular in the region of Campania. It is a type of doughnut that is typically enjoyed during the Carnival season, but it can also be found year-round in many Italian bakeries and pastry shops.

History

The origins of Graffe can be traced back to the influence of Austrian cuisine on Italian cooking. The pastry is believed to have been inspired by the Austrian Krapfen, a similar type of doughnut. Over time, the recipe was adapted to suit local tastes and ingredients, resulting in the unique version known as Graffe.

Ingredients

The main ingredients used in making Graffe include:

• Flour
• Sugar
• Eggs
• Butter
• Milk
• Yeast
• Potatoes

The inclusion of mashed potatoes in the dough is a distinctive feature of Graffe, giving it a soft and fluffy texture.

Preparation

The preparation of Graffe involves several steps: 1. Dough Preparation: The flour, sugar, eggs, butter, milk, yeast, and mashed potatoes are mixed together to form a dough. 2. Rising: The dough is left to rise until it doubles in size. 3. Shaping: The risen dough is rolled out and cut into doughnut shapes. 4. Frying: The shaped dough is deep-fried until golden brown. 5. Coating: The fried doughnuts are then coated in sugar.

Serving

Graffe are typically served warm and are often enjoyed with a cup of coffee or espresso. They are a popular treat during the Carnival season, especially on Fat Tuesday.

Cultural Significance

In Campania, Graffe are a beloved part of the local culinary tradition. They are often associated with festive occasions and are a staple at many celebrations. The pastry's popularity has spread beyond Campania, and it can now be found in various parts of Italy.

Related Pastries

• Zeppole
• Bomboloni
• Sfogliatella
• Cannoli

See Also

• Italian cuisine
• Carnival
• Krapfen
• Doughnut