Italian · snack
110m
Total time
4
Servings
520
kcal
easy
Difficulty
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FAQ · Things people ask
Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Bring it back to room temperature for 30 minutes before shaping and frying. Do not fry from cold — the dough won't puff properly in the oil.
Sunflower or light vegetable oil for a clean, neutral result. Traditionalists in Lunigiana use lard, which produces a deeper golden colour and slightly richer crunch. Avoid olive oil — its smoke point is too low for deep-frying at 175°C.
You can, but you'll get bread sticks. The fry is the point — the shattering crust, the steam-puffed interior, the immediate salt hit are all products of hot oil. A baked version is a different dish.
Stracchino or crescenza is traditional and melts slightly against the hot dough. Lardo di Colonnata (cured fatback from the same region) is another classic pairing. Pecorino fresco or fresh ricotta work well if you cannot find stracchino.
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