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Tuscan Coccoli Are the Deep-Fried Answer to Leftover Bread Dough

An Italian alternative to stuffing

Tuscan coccoli
Coccoli with prosciutto and stracchino. Photos: Sara Cagle

There might not be a more perfectly named food than coccoli, which translates to “cuddles” in Italian and refers to Tuscany’s favorite little balls of fried bread dough. Warm, pillowy, and torn in half to hug a salty piece of prosciutto crudo and a creamy dollop of Stracchino cheese, they really…

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Sara Cagle

Sara Cagle

Freelance food and travel writer. Living in LA and usually thinking about Italy. Work at saracagle.com and food pics @caglecooks

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