- Zeppole
A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge and in Rome Bignè di S. Giuseppe is a
pastry typical of Roman, Neapolitan and generally peninsularItalian cuisine .Commonly light, deep-fried dough balls about 2 inches in diameter, these
doughnuts orfritters are usually topped withpowdered sugar and may be filled withcustard , jelly,cannoli -stylepastry cream or abutter -and-honey mixture. Their consistency ranges from light and puffy, tobread orpasta -like.Zeppoli can also be savory, and consist of fried bread dough often filled with
anchovy .The terms "zeppoli" and "sfingi" also are sometimes used refer to baked
cream puff s made fromchoux pastry .Zeppoli are traditionally consumed on "La Festa di San Giuseppe" (
Saint Joseph's Day ), (March 19 ). In Rome, Naples andSicily , these little pastries are sold on many streets and are sometimes gifts on this day.In parts of
Calabria , the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day.Some Zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey.
ee also
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La Festa di San Giuseppe
*Loukoumas
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