Graffe napoletane
Place of originItaly
Region or stateCampania, Naples

Graffe or graffe napoletane are sugar-coated fried doughnuts with a dough made of flour and potatoes.

Graffe are a typical food of Campanian cuisine. They are mainly consumed during the Carnival although they can be found throughout the year.

History

The origin of these pastries in Campania can be traced back to the period of Austrian rule, following the Peace of Utrecht, during the 18th century. Graffe, in fact, are a reworking of German Berliners, small fried doughnuts filled with jam.[1]

Etymology

Graffe and Berlines are etymologically related; according to Italian dictionaries such as DELI[2] and Gradit,[3] the term graffa (or grappa), like krapfen (original name for berliners) is in fact derived from the Lombard krapfo (krappa in Gothic) meaning hook.

In Old German, the word was used to indicate the appearance that the doughnut originally took on.

Leavening

The leavening of graffe's dough is broken down into four different times of about two hours each. Adherence to these times is essential to achieve the final fluffy texture of the doughnuts.

See also

References

  1. ↑ "Le Graffe Napoletane". AIFB. Retrieved 8 November 2016.
  2. ↑ Manlio Cortelazzo, Paolo Zolli (1979–1988). DELI: Dizionario etimologico della lingua italiana. Zanichelli. Archived from the original on 6 November 2018. Retrieved 16 June 2016.
  3. ↑ "About krapfen and graffe". Accademia della Crusca. Archived from the original on 1 May 2017. Retrieved 8 November 2016.
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