• A popular breakfast food often dunked in coffee. The traditional recipe uses equal weights of eggs in the shell, sugar, flour and aniseed-flavoured olive oil. The ingredients are vigorously beaten into the oil to incorporate as much air as possible. They are then spooned into paper cases with flavourings and baked at 180°C for about 20 minutes. Nowadays egg whites may be whisked separately before folding them in and baking powder is usually added.