The closest word in dialect I found was "cuchidita" and the closest I've heard is "cutadate", however for those that know, this dessert comes from Southern Italy. It's a fried sweet dough dessert that shows up during Christmas time and is glazed with Vin Cotto.

Cutadate also have a real world use for White Zinfandel, adding sweetness to the dough. It's true Mastro Scheidt Family Cellars uses White Zinfandel to cook with...and only to cook with.

3 Cups Flour

1/4 cup white wine or White Zinfandel (some recipes call for Marsala)

1/4 olive oil

Pinch of kosher or sea salt

A little warm water

In order to fry the dough, technically olive oil would have been used, but vegetable oil will do

Vino Cotto (or honey) as a garnish

Mix the ingredients into a dough. Roll them out with a rolling pin to about 1/8 inch thick. Cut the dough into 2 x 5 strips with a ravioli cutter. Deep fry each dough strip till golden brown. Allow each strip to cool before adding Vino Cotto to taste. Some Italians we know add a heaping tablespoon of vino cotto to each strip, but that's a little excessive. Use the Vino Cotto like you would use honey, as it can be sweet.