(Continued from page 1) Another iteration of fried dough that is showing up often on restaurant menus is the Italian bombolini. Chef John Eisenhart of Pazzo Ristorante, a 200-seat Italian spot in Portland, Ore., serves made-to-order hazelnut doughnut holes he calls bombolini with melted gianduja chocolate dipping sauce. “[Guests] love it,” said Eisenhart. “[They] don’t want me to take it off the menu.” Eisenhart has had the shareable doughnuts, which ...

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