They are called zippole or zippulas, typical sweets of Sardinia. Or rather, they are the sweets of Carnival of Oristano. Their preparation follows the folk celebrations of Candlemas and the time leading up to the celebrations of Sa Sartiglia (provided this year for the period February 19 to 21).
But for those with a sweet tooth, it has also allowed the preparation of “off season”.
- 1 kg of flour and durum wheat;
- 2 fresh eggs;
- 25 g of yeast;
- ¼ liter of milk;
- 1 glass of brandy;
- juice or orange zest;
- 200 grams of sugar;
- a pinch of salt;
- plenty of oil.
- add the flour and salt and warm water to knead;
- after merging the yeast dissolved in a little ‘hot water, continue to knead;
- still working the dough by adding warmed milk and eggs;
- once the mixture blended with new ingredients, you must add the glass of rum with a little ‘orange juice or zest, resulting in a supple dough;
- let rise in a warm place for about an hour;
- involves pouring dough frying in a pan of oil with a funnel that gives special zippole the characteristic spiral shape;
- when zippole are burnished, remove from oil and place them on absorbent paper;
- sprinkle with sugar and serve.
Like any Sardinia’s delicacy, the use of local products is a key to the success of the recipe and enjoy the taste of original Oristano’s zippole. An alternative is to live the next Carnival in Sardinia, experiencing the hospitality of the people of Oristano and the Feast of Sa Sartiglia.