Frittelle (SG: frittella) are a type of Italian fried doughnut made from dough, typically with raisins, orange peels, or lemon peel in them. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions. However, they originated around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate fillings.[1][2] They are fried in oil until golden brown and sprinkled with sugar. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4]