Zippula (: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added. Although variations exist amongst some Calabrian families, zippula dough is prepared with fresh parsley, formed into zippuli and deep-fried in a skillet. They are traditional in the provinces of Reggio Calabria, Catanzaro, Vibo Valentia, and Cosenza.