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1
Mound the flour on a work surface and make a well. Break in the eggs, add the lard, citrus zests, limoncello and white wine or grappa. Work together with the fingertips, then knead to a smooth, firm dough. Wrap and rest at room temperature for 30 minutes. The dough is ready when it yields without springing back under a thumb.
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2
Divide the rested dough into portions. Roll each portion under the palms into a thin rope approximately 1 cm in diameter. Cut the rope at 1 cm intervals to produce marble-size pieces. Roll each cut piece lightly to round the edges. Uniformity of size is essential: all pieces must be the same so they fry at the same rate.
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3
Heat the sunflower oil in a deep, heavy pan to 170 °C. Fry the struffoli in small batches — no more than a single layer — to maintain the oil temperature; a temperature drop causes greasy results. Fry until golden-amber all over, not pale. Pale struffoli turn soft within an hour of plating. Lift out with a slotted spoon and drain on a rack or absorbent paper.
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4
Warm the honey in a wide, heavy saucepan to 55–60 °C and stir in the orange zest. This is where the dish lives or dies: honey above 60 °C soaks into the fried dough and makes the balls soggy; honey below 55 °C will not adhere. A cooking thermometer is the reliable test; absent one, the honey should flow freely and feel hot but not scalding on the inside wrist.
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5
Tip all the drained struffoli into the warm honey at once. Turn quickly and continuously with a spatula until every ball is evenly coated. Work without pause — honey sets at room temperature and becomes unworkable. The coating is correct when each ball glistens and no bare patches remain.
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6
Heap the coated struffoli onto a serving plate, building them into a wreath or mound while the honey is still pliable. Scatter the candied citrus peel and sesame seeds over the surface, then finish with diavulilli. The mound will hold its shape as the honey cools and sets at room temperature.