TTuscan donzelle: an ancient culinary tradition
Tuscan donzelle, also known as zonzelle or ficattole depending on the area, represent one of the oldest and most traditional preparations of Tuscan cuisine. These delicious morsels of fried dough originated as street food, prepared with a few simple and genuine ingredients: flour, yeast, water and a pinch of salt. In the past, they were sold hot at markets and during popular festivals, prized for their crispy exterior and soft interior. Donzelle, often sprinkled with salt and accompanied by local cured meats or cheeses, have over time become a classic Tuscan appetizer, found in almost every regional trattoria. Today, while maintaining their peasant roots, donzelle are considered a true delicacy, capable of encapsulating all the flavor and simplicity of Tuscan cuisine, celebrating a culinary tradition that continues to be loved and handed down.
Coccoli, ficattole, donzelle: the different names of Tuscan fried pasta
he tradition of fried pasta in Tuscany takes on different names and forms depending on the area, reflecting the richness and variety of the regional culinary culture. In Florence and neighboring areas, these tasty fritters are known as “coccoli,” small rounded morsels that recall the “cuddles” of cypress trees. In the Mugello and Pratese areas, the same preparation is called “ficattole,” characterized by a rhomboidal or lozenge shape, often served with cured meats and cheeses. Along the Tuscan coast, on the other hand, we find “donzelle,” which can be elongated, stick-shaped, or cut into more irregular shapes. Despite these differences, all these variants share the same base of fried bread dough, crispy on the outside and soft on the inside, and they are a staple in Tuscan meals, whether as an appetizer or snack.
A simple and tasty food
Tuscan donzelle are a perfect example of how a few ingredients can create an extraordinary dish. The recipe is essential: flour, yeast, water and a pinch of salt. These simple elements, combined with skill and tradition, create a dough that, when fried, becomes golden and crispy on the outside while maintaining a soft, light texture on the inside. The key to the success of damsons lies in the quality of the ingredients and the frying technique, which must be done at a precise temperature to ensure even browning and authentic flavor. Despite their simplicity, these specialties are incredibly versatile: they can be enjoyed on their own, freshly salted, or accompanied by a variety of cured meats, cheeses, and even fresh cheeses such as stracchino. This simplicity, combined with an irresistible taste, has made donzelle a beloved and popular dish throughout Tuscany.
Tuscan Donzelle as street food: a tradition that continues
Tuscan donzelle have a long history as a street food, a tradition rooted in the region’s popular culture. Originally sold in markets and during popular festivals, donzelle were prized for their simplicity and irresistible taste, which made them perfect for eating on the fly, perhaps wrapped in a paper wrapper. This custom continues to this day, with donzelle being offered at Tuscan festivals, fairs and trattorias, where they are served hot and crispy, ready to be enjoyed in company. Despite the evolution of cuisine and the introduction of new dishes, donzelle have maintained their place of honor in Tuscan culinary tradition, proving that sometimes, the simplest things are the ones that can stand the test of time.
Perfect pairings: Tuscan cheeses and cured meats
Tuscan donzelle, with their crunchy exterior and soft interior, are perfect for pairing with the region’s typical cured meats, creating an irresistible appetizer. Their simplicity makes them an ideal accompaniment to the robust and characteristic flavors of Tuscan prosciutto crudo, Finocchiona IGP and Tuscan salami. These cured meats, with their spicy and aromatic notes, find the perfect contrast in the damsons, enhancing the flavor of both. A classic pairing is with stracchino or pecorino toscano DOP, fresh cheeses that, with their creaminess, complement the taste profile of donzelle. Served warm, donzelle are able to transform a simple charcuterie and cheese board into a unique culinary experience that celebrates the Tuscan gastronomic tradition. Ideal for an aperitif or appetizer, donzelle con salumi e formaggi offer an authentic taste of regional cuisine, perfect for any occasion.
The sweet variants
Although Tuscan donzelle are traditionally served savory, accompanied by cured meats and cheeses, there is also a delicious sweet variant that turns this dish into an irresistible dessert. After being fried, donzelle can be sprinkled with sugar or powdered sugar, which adds a light and pleasant sweetness to their crunchiness. In some versions, they are accompanied by honey, which with its rich, enveloping flavor creates a perfect contrast to the lightness of the fried dough. These sweet variants are ideal for ending a meal with a traditional touch, offering a simple but richly flavored dessert. Sweet donzelle, often prepared at the holidays or as a tasty afternoon snack, demonstrate the versatility of this Tuscan dish, which can be declined in endless versions while keeping its irresistible goodness intact. Whether served with sugar or honey, sweet donzelle are a real treat for the palate.
Donzelle at Bagno La Rotonda Restaurant: a must with prosciutto
At Bagno La Rotonda Restaurant in Marina di Grosseto, Tuscan donzelle occupy a place of honor on the menu, offering customers an appetizer that encapsulates all the authenticity of the local culinary tradition. We prepare our donzelle according to the classic recipe, frying them to a perfect crispness and serving them hot, ready to be enjoyed. The combination we propose is a timeless classic: accompanied by thin slices of Tuscan prosciutto crudo. This combination enhances the contrast between the crispness and softness of the damsons and the savoriness and delicacy of the prosciutto, creating a unique taste experience. Ideal for starting a lunch or dinner by the sea, our donzelle con prosciutto crudo is a dish that celebrates the flavors of Tuscany, offering an authentic and irresistible taste of a tradition that continues to delight generations of lovers of fine cuisine.
