To make Neapolitan struffoli, start by preparing the dough. On a wooden surface, sift the flour with a pinch of salt. Add the eggs, granulated sugar, and the butter (softened and cut into small cubes). Add the rum (or limoncello) and the grated lemon zest.

Begin mixing the dough with a fork, then knead it by hand until you have a soft, smooth, and elastic dough. Wrap it in plastic wrap and refrigerate for about 1 hour (or longer if needed; this won't affect the final result).

After the dough has rested, cut off a small piece and roll it by hand into a rope about 1/2 inch thick. Cut the rope into small pieces about 1/2 inch long.

Gently lower them into the oil; they will sink briefly and then float to the surface. Struffoli cook very quickly, so watch them closely to prevent over-browning (cooking time is less than a minute).

Fry the struffoli in small batches to keep the oil temperature steady. After frying, place them on a large plate lined with paper towels to absorb excess oil and keep them crisp and dry.

In a large pan (big enough to hold all the struffoli), warm the honey. Once melted, turn off the heat and add the candied fruit and struffoli. Gently mix everything together and add some of the sprinkles (colored sugar balls). Once the struffoli are well coated with honey, transfer them to a serving plate and pile them into a mound. Garnish with more colored sprinkles.