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bignè
beignet
Adapted from the French beignet, made from choux pastry, the Italian bignè is commonly small and spherical. They're usually topped with chocolate or powdered sugar; some recipes have them stuffed with cream or zabaglione.
They might be called bignole in Piemonte, or bertueli in Liguria.
Text © Dana Facaros & Michael Pauls
Image by Maria Milantoni