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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 ...
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]
Zeppole made at the Original Italian bakery in Johnston include whipped cream and raspberry, pistachio, chocolate, Irish cream, ricotta and traditional pastry cream.
Home & Garden. Lighter Side
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. [1] [2] Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves. [citation needed]
The savory Neapolitan pastiera is a variant of the sweet one. The recipe differs from that of the sweet pastiera for the dough based on pre-cooked wheat and the filling obtained from the union of sausages and cheeses (the most typical are Neapolitan salami and caciocavallo).
Fillings for pasticciotti include the traditional lemon-flavored custard [4] or ricotta, [1] and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, gianduja or Nutella chocolate-hazelnut spreads.
Few things will put a damper on your vacation or holiday faster than food poisoning.The intense stomach pain, rushing to the toilet and feeling relegated to bed keeps just about everyone out of ...