The origin of struffoli seems to date back to the Greeks, in fact in Greek cuisine there is still a similar preparation, the loukoumades (delicatessen). The name of the “struffolo”, i.e. of the single ball that makes up the dessert, would derive from the Greek “strongoulos” or “stroggulos” which means “rounded in shape”. Furthermore, the real struffolo has a small size, because in this way the surface of the dough that comes into contact with the honey increases and the flavor gains. This only happens if you make small balls of dough.