Strufoli were the typical cake of Carnival in Perugia but very popular also in other areas of Umbria as for instance Gubbio, Todi and Città di Castello, even if they have different shapes and tastes according to the geographic area.
Ingredients
8 eggs
8 coffee spoon of milk
8 tablespoon of extra-virgin olive oil
8 tablespoon of sugar
16 tablespoon of flour
1 small glass of mistral
honey
alkermes
bicarbonate
oil

Preparation method
Take all the ingredients (excluding oil, honey and alkermes), mix them with energy until to achieve a quite solid pastry.
If it is necessary, add more flour.
Leave the pastry settle for about one hour.
Take enough oil and heat it in a saucepan.
Take out a tablespoonful from the pastry and lay down on the boiling oil.
Take strufoli away when they will be quite bloated and browned and lay down on absorbing paper.
After have finished to take away all your strufoli, sprinkle alkermes and plentiful, previously melted on marie bain , honey.

Note – In ancient times strufoli were fried by lard (animal fat) making the cake not suitable to be consumed from the first day of Lent forward. The secret to obtain delicious strufoli is how to fry. A good suggestion is to keep low the fire during first phase of cooking then raise it until to achieve the maximum level before taking them away.