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A sweetmeat made in Sicily, and traditional for their February carnivals. They consist of flour and eggs, mixed with Marsala, and flavoured further with cinnamon and chocolate. The dough is thinly-rolled-out, cut into circles, wrapped around a tube - then deep-fried.

When they are cold, they are filled with sweetened ricotta, chocolate chips and candied orange peel. Another variant consists of ricotta flavoured with a liqueur and the ends being dipped in chopped nuts.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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