From cronuts to freakshakes, most of Sydney’s zany dessert trends involve doughnuts in some capacity. The latest: the Zippoli.
The traditional Italian version of the classic doughnut has been officially put forth as Sydney’s next deep-fried food obsession thanks to restauranteur Anthony Furfaro, who has opened a new dessert bar in the South-West suburb of Panania.
He has placed such an emphasis on the dessert that he has even named the bar Zippoli Café & Dessert Bar, planning to introduce Sydney’s adventurous fried-fiends to the deep-fried dough balls which are made from flour, water, potato and yeast.
Though they are often served as savoury treats, with fillings such as olives and anchovies, Furfaro has opted strictly for the sweet stuff, with fillings like Italian Vanilla Custard, Caramel Custard, Ricotta and Maple Syrup and of course, Nutella.
“My love for Italian food, particularly Zippoli, made my decision to open a restaurant an easy one”, says Furfaro. “Allowing our guests to experience Southern Italian food the way I did – especially the Zippoli – brings so much satisfaction. We have a full Italian menu – including pasta, pizza and mains – but the Zippoli have become the talk of the area and has reached as far as Wollongong and Sydney’s East where people drive over just to get their hit”.
“We make so many each night that my wife often tells me I smell like a giant Zippoli when I get home,” laughs Furfaro.
Address: 163 Tower Street, Panania
Contact: (02) 9773 9054
Website: https://www.zippoli.com.au/
Feature image: Rein Photography
