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The dish: zeppole are a traditional local dish. They are made at Christmas the feast of the immaculate conception (dec 8 th) and in the village of Parghelia, on St. Andrew's day. Traditionally they are eaten with pickles, salami, sheep's cheese, tinned tuna and boiled cauliflower which is dressed with salt, olive oil and lemon juice.

Ingredients: for 4 people (10 zeppole each)

For the dough: -    1 kg italian 00 flour, 1 kg durum wheat flour

-     50 g fresh baker 's yeast, 3 tsp salt, warm water

For the filling: -   3 salted anchovies (rinsed and chopped), 100 g 'nduja

-     180 g tuna in olive oil, 50 g sultanas, oil for deep frying