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Local cuisine of Polesine

Tamplun or tampelun (Fritters with chestnut flour)


Difficulty: medium

Preparation time: 3 h

Ingredients: 2 eggs, 1 kg chestnut flour, 1kg currants, 15 gr. aniseed, 2 bread rolls, 100 gr. dried figs, 100 cl. semi-skimmed milk

Method: Break eggs into a bowl, add chestnut flour stirring constantly, the bread soaked in the milk, the aniseed, the lemon juice, the currants, the figs, the baking powder, the salt to make a thick mixture. Leave to rest for about an hour, divide into balls or doughnut shapes and fry in pork fat. Dust with icing sugar to serve.

Wine matching: Colli Euganei Moscato Vendemmia Tardiva. An interesting version of this wine made with extra ripe grapes, ripened for about 15 days. The resulting colour is an intense golden yellow with a rich and characteristic bouquet. To the palate it is intense, slightly sweet and persistent. To be served at a temperature of around 14-15°.



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