One sweet, many names
This sweet can be consumed as it is, or seasoned with powdered sugar, chocolate, alkermes, honey. Over time the recipe has been changed many times, especially for food or diet needs. There are variations cooked in oil instead in fat or, as previously said, baked in the oven. Moreover, it can be used whole wheat instead of the white one and there are recipes for vegans and people suffering from celiac disease. For the first ones, this, no more fat, butter and eggs, but potato flour and extra virgin oil; for the second ones it can be used a gluten-free flour. As previously said, this sweet is known with different names in many places in Italy.
In Rome, Viterbo, Perugia and Ancona they are called frappe, from the ancient French term frappe, which means fringe (the indented borders of this sweet), sfrappe in Marche, sfrappole in Bologna. Galani in Venice, from the Spanish term gala, used also by Carlo Goldoni to indicate an embellishment, a bow to wear in frivolous occasions. Among these names, then, there are Sardinian meraviglias, name probably of Spanish origin that identifies this beautiful sweet.