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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 ...
Zeppole are the perfect snack for serving with coffee for a midmorning pastry break, or serve with chocolate sauce for a more decadent dessert. In Italy and Philly, larger zeppole are often filled ...
Zippula (pl.: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. [1] There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added. [2]
Bocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria, and is often eaten at Christmas. Sfogliatelle are shell-shaped filled pastries native to Italian cuisine. Zeppole consists of a deep-fried dough ball , dusted with powdered sugar and sometimes filled with various sweets.
This easy recipe perfects the beloved, soft, and fluffy sweet pastry—follow it to a T if you’re looking to go classic, or use it as a jumping-off point to add your favorite seasonal flavors ...
Home & Garden. Lighter Side
Spaghetti Carbonara. This pasta dish with Roman origins is a sure win, calling for just 5 ingredients and done in 20 minutes. It’s basically a pantry dive—spaghetti, bacon, garlic, eggs, and ...
Cannoli. Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. [10] [11] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells.