Zeppole are typical of Italian cuisine, especially that of Rome, Naples and Lecce. Zeppole originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today, was created in the eighteenth century. These zeppole either have sugar, cinnamon, or chocolate with them. They are also served in Sicily, on the island of Malta, and in Italian communities in Canada and the United States. The Sardiniantzipulas, even though they are often italianized to zeppole, are somewhat different. Zippole are eaten in Sardinia to celebrate Carnival. 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, including Bignè di San Giuseppe (in Rome), St. Joseph's Day cake, and sfinge.[4] Zeppole are traditionally consumed during the Festa di San Giuseppe (Saint Joseph's Day), celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.
In Istria, Croatia, this pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places. They are always topped with sugar either powdered or coarse.
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.[4]
Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey.
Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period.[5] This version of savoury zeppole are known locally as sfinge. The sweet version is also available in many confectioneries.[citation needed]
In the province of Frosinone, in southern Lazio, the term sfinge refers to a mixture of ricotta, sugar and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioner's sugar.[citation needed]
In the Scandinavian countries and Northern Europe, klenät (also known as kleina or fattigmann) are popular. These are small doughnuts or dumplings that may contain cardamom, liquor, and sugar.[citation needed]
Zeldes, Leah A. (March 17, 2010). "Eat this! Zeppole for St. Joseph's Day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on December 3, 2012. Retrieved March 19, 2010.
This article uses material from the Wikipedia article Zeppola, and is written by contributors.
Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.