What is Zeppola?

Zeppola is a southern Italian dessert, a small round fried cake, similar to a large donut hole, which is often filled with a custard or a close to that used in traditional Cannoli. The amount of Zeppo can be written as Zeppoli or Zeppole, and to confuse matters, small cakes can have two completely different names: Sphinge or Bigne di San Giuseppe (St. Joseph Day Cakes). The second name concerns the fact that Zeppole is often served on St. Joseph, 19 March, which is a somewhat analogous celebration of the Father's Day in the US, although it also honors Joseph, the husband of the Virgin Mary. The dough is usually used to the bread dough, although some variants can use bread from yeast finding. The dough is often not weakened and depends on the filling or immersion to add sweetness. In the simplest form, Zeppole does not have to be filled and is just getting light dusty sugar. Other times bakeries distinguish between Zeppol and source by indicating that Sphinge is the Zeppol full of pudding while the right ofEppola is always filled with sweetened ricotta cheese.

in Italy, especially in the southern regions, and along the Italian peninsula you will notice that Zeppole is sold in most bakeries. As the Day of St. Joseph, many street sellers, called friggitories , which means fried stands, sells Zeppol to the waiting crowds. You will also find these small cakes full of several unusual ingredients in some regions. For example, they can be a spicy place of sweet and contain an anchovice paste, ricotta cheese with ground chickpeas and spices or a number of other ingredients.

There are some recipes for Zeppole, which are baked instead of fried. Other recipes suggest that you bake every Zeppol before frying. Writers of these recipes say that preliminary shortening reduces grease and frying time and leads to a lighter and lower caloric dessert. If you want to reduce calories, baking would beon the way and you can further reduce calories by filling in Zeppoli with any type of fruit jam or spreading instead of pudding or ricotta.

Another popular way to give Zeppol is immersion in honey. In many regions, when sweet Zeppoli are made and whether or not they are filled, they get whipped cream on top of the hill and then finished with the icing. But if you buy them in the bakery, maybe they sit for a while. Some say that the best way to eat them is directly from friggitoria dealers when they are the hottest and freshest. Of course they are at home means you can eat them right after you allowed them to cool a little.