They are eaten in and around the Friuli-Venezia Giulia and Veneto regions; however, frittelle originated around the Giuliani areas of Trieste and Venice.

Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.

Similar to bomboloni, frìtołe are round, yeast-risen fried pastries, and are served only during Carnival in a number of different forms, including frìtołe veneziane, which are unfilled and have pine nuts and raisins stirred into the dough, and several filled varieties.

In the comune (municipality) of Molfetta, located in the Apulia region, frittelle (sometimes spelt frittelli) is used as another name for panzerotti.

They are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.