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What is Zeppole?

Zeppole

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Zeppole (singular: zeppola) is an Italian pastry that is typically associated with celebrations and festivals, especially in Southern Italy. These deep-fried dough balls or fritters are often served during special occasions such as Saint Joseph’s Day on March 19th.

There are two main types of zeppole:

  1. Zeppole di San Giuseppe (St. Joseph’s Zeppole): These are traditionally made on St. Joseph’s Day. The dough is typically made with flour, water, butter, and eggs, then deep-fried until golden brown. After frying, they are often dusted with powdered sugar and sometimes filled with custard, ricotta cream, or pastry cream.
  2. Zeppole Riccia (Curly Zeppole): These are smaller, bite-sized versions of zeppole that are shaped into a ring or knot before being fried. They are also dusted with powdered sugar and can be filled with various creams or enjoyed plain.

Zeppole can vary in size, shape, and toppings, but they are generally sweet, crispy on the outside, and soft on the inside. They are a delightful treat enjoyed during festive occasions and are a popular street food in Italy.

 

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