Although now strongly interlinked with Italian cuisine, specifically of Naples, struffoli has an undefined Mediterranean background. They likely emerged at a confluence of Middle Eastern and European cuisines, somewhere in the area of Greece and Turkey. In fact, the name originates from the Greek stróngylos, which means strong. Many centuries-old variations similar to struffoli exist around the Mediterranean region. Ancient Romans prepared a similar creation called Globulos, which was a sweet treat fried in lard. Meanwhile, the Spanish crafted a dish called Piñonate, flavored with anise and honey, which may have been brought to the city during a conquest in the 16th century.
Regardless, struffoli creation perpetuated through the decades and became interlinked with the holidays. In Naples, they’re enjoyed on Christmas and New Year, while in Italian-American communities, it has become an Easter treat. Regardless of the occasion, they’re frequently decorated with festive toppings and formed into fun shapes. Especially in Italy, families have unique recipes passed through generations.
