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| Alternative names | Zeppola (Italian singular form),zeppole di San Giuseppe,bignè di San Giuseppe, Saint Joseph's Day cake,sfinge |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Main ingredients | Dough,powdered sugar,fried dough |
Zeppole (Italian:[ˈdzeppole];sg.:zeppola) areItalianpastries consisting of adeep-frieddough ball of varying size but typically about 4 inches (10 cm) in diameter. Thesefritters are usually topped withpowdered sugar, and may be filled withcustard,jelly,cannoli-stylepastry cream or abutter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrateSaint Joseph's Day, which is aCatholic feast day.[1]
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Zeppole are typical ofItalian cuisine, especially that ofRome,Naples, andLecce. They originated inancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served inSicily, on the island ofMalta, and in Italian communities in Canada and the United States. The Sardiniantzipulas, although they are often italianized tozeppole, are somewhat different.Zippole are eaten in Sardinia to celebrateCarnival. They can be seen with different ingredients and different shapes.Zippole differ from zeppole since you use a funnel to put the dough into the oil.Zippole then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, includingbignè di San Giuseppe (in Rome) andsfinge.[2] They are traditionally consumed during theFesta di San Giuseppe ('Saint Joseph's Day'), celebrated every March 19, when they are sold on many streets and sometimes presented as gifts.[citation needed]
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.[2]
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The termszeppola andsfinge are also used to refer tobakedcream puffs made fromchoux pastry.[2]
Zeppole can also be savory, and consist of fried bread dough often filled withanchovy. In parts ofCalabria, the anchovy or a sultana variation is consumed on New Year's Eve and New Year's Day. InMalta, anchovyzeppoli are traditionally consumed during theLent fasting period.[3] This version of savory zeppole is known locally assfinge.
A variation inSardinia is known astzípulas.[4]
Media related toZeppole at Wikimedia Commons
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