We loved Struffoli, a Neapolitan treat made of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are drizzled with honey. They seem to appear during the Christmas season.

Struffoli

Struffoli

My brother said, “We call these cici di chiada.” It was a name we recognized from our youth and associated with the dish. That’s what our grandparents called them.
One year, I met a couple from Rome and mentioned the dish in passing.

“How did you come to call if cici di chiada? I have only heard that name for it in Chieti (in Abruzzo) where my wife is from.”

“No kidding! My grandparents came from there! The town of Pollutri.”

So finally I understood the dialect. It was time for a little research.
Yes, struffoli are called cicerchiata in Chieti, especially in the town of Pollutri.
In Casalbordino, another Abruzzi town nearby, strffoli are called ciciricchata.
You can see how close they are to the name cici-di-chiada.

They are called struffoli in the Naples area. No matter. They are delicious in all dialects.