Rise of the bombolini
(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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