STRUFOLI

Production areaThe whole region.

The product’s featuresYellowish, semisolid mass of about 3-4 cm long and 1 or 1.5 of diameter.

Methods of manufacturing
The raw materials are: 00 flour, eggs, milk, lard, lemon rind. Knead all, wrap them up by hands, cut into 4-cm pieces and fry.
They are produced at Carnival.

Materials and tools
Pan, manufacturing plane, frying pan.

Proofs of traditionalism
Oral tradition.

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise