Graffa con Fragole e Champagne

Graffa con Fragole e Champagne is a Neapolitan dessert that marries the classic fried pastry known as graffa with fresh strawberries and sparkling wine. The graffa, a ring-shaped doughnut made from potato-enriched dough, originates from Campania and is traditionally dusted with sugar. In this variation, the pastry is typically split or hollowed, then filled with chantilly cream and macerated strawberries, with champagne added as a syrup or reduction to infuse both the cream and fruit with its effervescence and floral notes. The dish is specifically referenced at Bonetta Raffaele in Pozzuoli, Italia, as documented by the food creator Jana Food Porn, who highlights the combination of the light, airy dough with the bright acidity of strawberries and the elegance of champagne.

A great version of graffa con fragole e champagne relies on a graffa that is crisp on the outside yet pillowy within, fried at the correct temperature to avoid greasiness. The strawberries must be ripe but firm, macerated just enough to release their juices without turning mushy, and the champagne should be dry (typically a brut) to balance the sweetness of the pastry. The cream should be softly whipped, not stiff, to meld with the fruit and wine. Regional variations may substitute other sparkling wines like Franciacorta or Prosecco, or use amarena cherries in place of strawberries. In Naples itself, the graffa is sometimes served plain, but the addition of fruit and champagne reflects a modern, elegant twist often found in pasticcerie along the Campi Flegrei coast, with Bonetta Raffaele serving as a notable purveyor.