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Zeppole (Italian:; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde [1] from the original Sardinian tzípulas, [2] are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter.
Category: Cuisine of Sardinia. 16 languages. ... Zeppole This page was last edited on 5 September 2024, at 19:26 (UTC). Text is available under the Creative ...
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided ...
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Franciacorta (as Spumante, Spumante rosé and Spumante cremant), produced in the province of Brescia; Oltrepo Pavese Metodo Classico (as Rosé, Cremant, Pinot Noir, Pinot Noir Rosé), produced in the province of Pavia
It's March, meaning it is officially zeppole season in Rhode Island. As St. Joseph's Day nears, the cream-filled pastry takes center stage in the display case of Italian bakeries all over the state.
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]
Zeppole: Fried dough dessert with powdered sugar Zirotto Biscuit from the province of Padua, Veneto, made with maize flour, fig syrup and must Zonclada Filled cake from Treviso, Veneto Zuccata Sicilian candied pumpkin Zuccherini bolognesi Bolognese biscuits Zuccherini montanari Emilian and Tuscan biscuits Zuccotto