Zeppole

A Zeppola is an Italian pastry consisting of adeep-fried dough ball of varying size but typically about 10 cm in diameter. This doughnut or fritter is usually topped withpowdered 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.

Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in Sicily, Sardinia, on the island ofMalta, and in Italian-American communities in the United States. Zeppole are known by other names, including Bignè di San Giuseppe(in Rome), St. Joseph's Day cake, and sfinge. 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.

The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.