Ciglie

Ciglie is a traditional Italian dessert that is popular in the regions of Emilia-Romagna and Veneto. It is a type of fried doughnut, similar to a beignet, but with a distinctively different texture and taste. The name "ciglia" translates to "eyelashes" in English, which is thought to be a reference to the small, delicate shape of the doughnut.

The dough used to make ciglie is a simple mixture of flour, water, eggs, and sugar. The dough is typically rolled out thinly and then cut into small, elongated shapes that resemble eyelashes. The dough is then deep-fried in oil until it is golden brown and crispy on the outside, while remaining soft and slightly chewy on the inside.

Ciglie are often served as a dessert, typically accompanied by a dusting of powdered sugar or a scoop of gelato. They can also be enjoyed as a snack or a breakfast item. The dessert is known for its delicate flavor and satisfying texture, making it a popular choice among Italians and those who enjoy traditional Italian cuisine.

The origins of ciglie are not entirely clear, but it is believed that the dessert has been a part of Italian cuisine for centuries. The recipe may have evolved over time, with variations in different regions, but the basic ingredients and cooking method remain consistent. Today, ciglie can be found in many Italian bakeries and cafes, as well as in some non-Italian restaurants that specialize in Italian cuisine.