 Bombolone containing apricot jam | |
| Type | Doughnut |
|---|---|
| Course | Snack or dessert |
| Place of origin | Italy |
| Region or state | Tuscany |
Bombolone (Italian:[bomboˈloːne];pl.:bomboloni) is anItalian filleddoughnut (similar toBerliner andpączek), eaten as a snack food and dessert. The pastry's name is etymologically related tobomba (lit. 'bomb'), and the same type of pastry is also calledbomba (pl.:bombe) in some regions of Italy.
Whilebomboloni may be primarily connected toTuscany,[1] they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such asTrentino-Alto Adige,Veneto, andFriuli-Venezia Giulia, the tradition ofbomboloni is believed to have originated from that of Austrian "krapfen" (i.e.,Berliner), and the recipe includeseggs, which are not found in the Tuscan variety.[2]
Pasticcerie sometimes have handwritten signs for them, and food writer Emily Wise scornfully wrote that visitors might not be as taken with hot filled doughnuts in an area withwild boarsalami and sandwiches withtruffle oil on offer, but that residents of Tuscany enjoy them even at the beach.[3] They are also sold from carts on the beach[4] and are a bit distinct from the filled doughnuts in other countries by having the filling put in from the top, where it is sometimes visible, rather than injected from the side.
Media related toBomboloni at Wikimedia Commons
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