70g Mortadella Bologna IGP (PGI), 250g flour, salt, 100ml water, 12g yeast
Cut the mortadella in cubes. Mix in a bowl flour, water and yeast and knead vigorously. Cover the bowl and allow to rise for about 2 hours. Add mortadella and salt. Grab a spoonful of mixture and fry it in vegetable oil for about 1.5 minutes on each side. Repeat for each zeppola.