A traditional holiday dish from the southern Italian regions of Puglia and Basilicata, Pettole are light, crispy, deep-fried dough balls. The savory version is prepared by mixing anchovies, olives, capers or sun-dried tomatoes with the dough before frying. But if sweetness is what you’re after, then simply dust the fried dough with sugar or drizzle with honey. Buon appetito!