Italian Bread & Pizza


Crespelle ( known as crispelle, cuddruriaddri, cullurielli, zeppole, grispelle in the various local dialects) are a typical dish of the Calabrian gastronomic tradition, prepared especially during Christmas time and in particular on the eve of the Immaculate Conception.

Their origins date back to the Latin and/or Greek tradition and it is said that they were introduced in Calabria by the French.



Makes about 36 Crispelle


  • 6 cups of 00 flour
  • 36 fillets of anchovies in oil (for the filling you can also use nduja, sun-dried tomatoes or seasoned ricotta)
  • 8 tbsp of water
  • 1/3 cup of active dry yeast.
  • salt to taste
  • sunflower seed oil or extra virgin olive oil for frying




First of all, dissolve the active dry yeast in a glass of lukewarm water and start kneading the flour by adding the necessary water little by little, until a smooth and consistent dough is obtained.

The dough needs to rise for about one hour, covered by a dish towel, until it doubles in volume.

When the dough has risen well, bring the oil to temperature and in the meantime you can proceed to twist the dough around the fillet of anchovies.

During the process, it will be useful to soak your hands in clean water, between one crespella and another so that the dough does not stick.

At this point, you can proceed with the frying, taking care to turn the crepes only when they are golden brown, it will take about 2/3 minutes.

Once fried, we recommend that you place them on a sheet of paper towels to remove excess oil and let them cool!

Simple, tasty and ideal for any kind of occasion, maybe accompanied by a good glass of red wine, to be eaten alone or, thanks to their versatility, to be combined with any kind of ingredient.



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