eppole are deep-fried balls of a dough made with flour and, sometimes, mashed potatoes. The sweet version, dusted with sugar, are often filled with pastry cream, like the more famous cannoli.
The savoury version, favoured in Calabria, in southern Italy, may contain anchovies, and go down very well indeed with a martini, or a glass of something cold, fizzy and unforgivably expensive.
I sound authoritative, but to be truthful I hadn’t heard of these parcels of deliciousness – bring me a crate of them and I’ll show you what a good appetite looks like – until the other day.
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