Italian doughnuts

Venetian doughnuts served during Carnival

Zeppole (; : zeppola) are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.

Struffoli (; , ), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many different ways to flavour them, but the traditional way is to mix them in honey with diavulilli (nonpareils sprinkles), cinnamon, and bits of orange rind. Naming varies by region: in Calabria they are al

Bombolone (; : bomboloni) is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (), and the same type of pastry is also called bomba (: bombe) in some regions of Italy.

Pignolata (Sicilian: pignulata) is a Sicilian pastry originating in the city of Messina. It is a soft pastry, covered in chocolate and lemon-flavoured syrup or icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served. Each pastry serves several people, and is meant to be cut into small pieces when served. In Sicily, this dessert was made for Carnival, the last celebration before Lent begins on Ash Wednesday.

Zippula (: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added.