Struffoli is a Neapolitan dessert consisting of small, deep-fried balls of dough that are soaked in honey. Traditionally, struffoli is prepared at Christmastime, so they are sometimes served piled on a plate in the shape of a wreath or a Christmas tree, often covered in colorful candy sprinkles or candied fruit.

The name of the dish is believed to be derived from the Greek word strongulos, meaning round in shape. Some believe that struffoli bring good luck, and that the tiny rounds symbolize abundance and prosperity. These sweet treats were prepared in convents for centuries before they began being distributed by nuns to noble families at Christmastime as a sign of gratitude for their donations and charity. 

Cassatelle or casateddi are deep-fried Italian pastries that consist of a sugary filling enclosed within two thin layers of dough, which is enriched with white wine or Marsala. Often considered to be the sweet version of ravioli pasta, cassatelle originated in the Sicilian province of Trapani, where they are still traditionally prepared with a lemon-flavored filling that combines ricotta cheese and chocolate drops.

Apart from the traditional version, different varieties of this classic treat are widespread across Sicily. The most popular ones include cassatelle Agira, prepared with a cocoa-and-almond filling, and different varieties are made with pumpkin, figs, or chickpeas. 

These Italian carnival pastry fritters are made from dough that is cut into thin, rectangular sheets, which are then twisted into ribbons or kept flat with wavy borders. They are then deep-fried and usually finished with a sprinkling of powdered sugar.

Sometimes called angel wings due to their appearance, this carnival treat has many names depending on the region, and every region in Italy seems to claim chiacchiere as their own. The recipe for chiacchiere contains some alcohol, an ingredient that also changes by region: in Sicily they use Marsala, while grappa is traditionally used in the northern parts of the country.