Eat Like an Italian: Bomboloni Vs. Donuts in New York City

La Cucina Italiana – Gina De Meo | December 10th, 2020

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey.

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