This traditional Italian Coccoli (bread dough dumpling) recipe comes from our gourmet cookery school in the heart of the Tuscany. They lovingly share their authentic Italian recipes, so there’s no better way to cook this traditional dish.

Once you’ve eaten these delicious treats, you can join the chefs on their wonderful gourmet cookery holiday in Italy.

Serves 4.


• 400 g flour
• 25 g yeast
• 250 ml full cream milk
• a pinch of salt
• frying oil (sun flower or peanut oil)


1. Dissolve the yeast into the milk.

2. Sift the flour into a bowl, make a well in the middle and pour in the milk.

3. Mix until you obtain quite a soft, sticky dough. If the dough is too dry, add a little milk. If it is too wet, add a little flour.

4. Cover the dough with a towel or cling film and let it rise in a warm place for a couple of hours.

5. Once the dough has risen, heat up plenty of oil in a deep frying pan (the temperature of the oil should be around 160°C).

6. Pinch walnut size pieces from the dough and gently put them in the hot oil, cooking until the dumplings are golden.

7. To check if they are done throughout, open one to see if the dumpling. If they aren’t, you may need to slightly lower the temperature of the oil.

8. Once cooked, put the dumplings onto kitchen paper and serve piping hot sprinkled with salt and accompanied by stracchino cheese and/or sliced cold meats (such as prosciutto, ham and salami).


Interested in indulging your inner foodie on an immersive cooking experience in Tuscany? Explore our local foodie experiences in Italy.

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