Crisp salty fried dough, once eaten plain, as a common Florentine street snack from friggitoria (or fried food stands). Now they are found on menus as an appetizer, and served with sliced salty Tuscan prosciuitto and tangy, spreadable stracchino cheese. They are hearty, filling, and when done well, addictive. A platter makes for great party food, and they are perfect with a beer. Coccoli take other names and shapes in different regions of Tuscany.

Recommended coccoli: Mosto Dolce, Fattoria di Maiano