Warm Ricotta Zeppole with Sugar On Top

Is there anything more appropriate to finishing a meal next to the wood burning stove in Colicchio's open kitchen than sugared ricotta zeppoles?
While face to face with the chefs, the waiter lifts each plate up and over your head from behind so as not to disturb the scene. The sous chef nearly burns his hand each time while retrieving the cast iron from the flames. Each dish-including the taleggio, sopresseta, shrooms, and soffritto- is perfectly executed when fired out at an incredible pace. Since dessert deserves to receive the same intricate detail, the pastry chef tucks each hand rolled ball of fried goodness into the crisp white linen and serves it beside malted milk ice cream and cookie bits.