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Best Doughnut Holes 

Zeppole at BarCeluna

When it comes to whetting the appetite, there's nothing like a nice big lump of sugary dough fried in hot fat, a delicacy the Italians are especially adept at, viz. the sfinci of Sicily, the sfrappole of Bologna, the bombolini of Tuscany, and the crostoli of Venice. Neapolitan zeppole is particularly toothsome. This fluffy, creamy, robust confection is consumed in quantity all throughout the country, most traditionally during La Festa di San Giuseppe on March 19. Happily, the staff at BarCeluna have seen to it that you don't have to wait until the Vernal Equinox (or travel all the way to the Amalfi Coast) to sample them. Their zeppole are prepared to order, so they arrive at the table hot and crunchy on the outside, thick and creamy on the inside, and accompanied by a buttery apple-scented caramel sauce in case the fritters aren't rich enough for you. Coffee is a doughnut's classic companion, but a bottle of bubbly is a worthy and festive alternative.

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