ST. JOSEPH’S DAY BAKED ZEPPOLE, also known as Zéppele, and Sfinci is a sweet spread throughout Italy, made in slightly different ways in the various regions. The main ingredients are flour, sugar, eggs, butter and olive oil, custard, a sprinkling of icing sugar and cherries in syrup for decoration. Some pastry shops also provide internal filling of the zeppola with this cream, deviating from tradition. Lately there are zeppole stuffed with gianduia cream and cream .. It is a typical dessert of Father’s Day which is celebrated on March 19, the day of the feast of St. Joseph, protector of carpenters and fryers. During the eighteenth century, the fryers, to pay homage to San Giuseppe, placed banquets in front of their shops to fry and distribute zeppole in the street.
The San Giuseppe zeppole are very popular in the Vesuvian area and were once prepared directly in the streets. The origin of this dessert can be traced back to the nuns of San Gregorio Armeno, to those of the Croce di Lucca and to those of Splendore, always in Naples. The first written recipe dates back to 1837, in the treatise of Neapolitan cuisine by Ippolito Cavalcanti.
cream puffs, cream puff pastry, fried desserts, pancake pancake, pancake fritter pancake, fragment crumpet pancake, fritter, crumpet, black cherry
