A few Zeppole glazed with sugar. A portion of homemade Zeppole freshly prepared.
The Zeppole (in Italian zeppola, plural zeppole, in some Italian dialects of the south zeppoli or zippuli) is a typical traditional sweet of the Neapolitan cuisine, it is usually frequent in the bakeries with the celebration of the onomastics of Saint San Giuseppe ( March 19 corresponding to San José). In some places of Italy it can be found under the name of sfinge and in Rome Bignè di S. Giuseppe. It can easily be found in these celebrations in almost all the Italian peninsula characteristics
It is a kind of donut (may have other forms) made with a dough (choux paste) which is then fried in olive oil and covered with glazed sugar. In some regions it is filled with some marmalade, or it is given an aspect similar to the Sicilian cannolo. There are salty variants with anchovies. In Calabria they are called Zippuli and they are salty. Custom
In Italy it is frequent on March 19 to celebrate the "Festa di San Giuseppe" with the street appearance of this donut. San José is a very celebrated saint in some parts of Italy: it is for example the patron saint of Sicily.
Zeppole en castellano recipe
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