Talk:Pignolata
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Struffoli
[edit]Struffoli is mentioned in this article but perhaps it should be broken out into its own. It seems to be a distinct dessert from Pignolata. - AKeen 19:09, 8 August 2007 (UTC)
- I've split the two articles - AKeen (talk) 03:09, 11 September 2008 (UTC)
Pignolata is not struffoli
[edit]I am from Naples and I can assure that Pignolata are not struffoli. Something should create a new article called STRUFFOLI And they are not Sicilian but Neapolitan - —Preceding unsigned comment added by 213.140.16.189 (talk • contribs)
Pignolata/Struffoli
[edit]While there are two deserts being discussed here, there is some overlap in nomenclature. Struffoli is also known as pignolata in some circles. My family, from South-Central Calabria (the thinnest part from sea to gulf) refer to the small fried dough balls with honey and orange peel as pignolata, as do other folks in their enclave of Italian immigrants in the US (and my grandparents immigrated after WW2 and are still alive, so this is not an Italian-American thing). Etymologically, this makes sense: pignolata = something fashioned like pignoli (though, of course, the balls are actually larger than pignoli). That is, pignolata is a process-based name, so it makes sense that it would have applications to multiple types of pastries, as the terms burger (i.e., as a suffix: lambburger, veggieburger) or chips (US chips = UK crisps while US French fries = UK chips) do in English. —Preceding unsigned comment added by 66.202.135.10 (talk) 14:17, 9 May 2008 (UTC)