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Panania dessert bar puts the zip into zippoli

Scott Bolles
Scott Bolles

Zippoli Cafe & Dessert Bar's zippoli, a deep-fried doughnut.
Zippoli Cafe & Dessert Bar's zippoli, a deep-fried doughnut.Rein Photography

Sydney has survived the friand craze, the cupcake invasion and the cronut plague. Now it's the turn of the zippoli.

At least, that's what Italian Australian Anthony Furfaro is betting the house on.

His zippoli – deep-fried dough balls made from flour, water, potato and yeast – can be savoury or sweet. Savoury versions are filled with olives, anchovies, or ham and cheese. But it is the sweet zippoli Furfaro is serving at his new dessert bar in Panania that have adopted the go-to Sydney ingredient of recent years.

"I remember on the days my mother would cook the savoury zippoli as an appetiser, I'd beg her to make some sweet zippoli just for me. She wondered who had eaten all the Nutella until she found I'd filled my Zippoli with it," Furfaro says.

You can try them at Zippoli Cafe & Dessert Bar, 163 Tower Street, Panania.

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Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

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