Zeppole
Italian pastry
Zeppole (Italian: [ˈdzeppole]; sing.: zeppola) are Italian doughnut consisting of a deep-fried dough ball of varying sizes, but typically about 4 inches (10 cm) in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
History
Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They 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 18th 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 Sardinian tzipulas, although they are often italianized to zeppole, are somewhat different.
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This entry incorporates text from “Zeppole” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.