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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 is a pastry consisting of a deep-fried dough ball that is dusted with powdered sugar and sometimes filled with various sweets.
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 ...
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Zeppole made at the Original Italian bakery in Johnston include whipped cream and raspberry, pistachio, chocolate, Irish cream, ricotta and traditional pastry cream.
This Italian pastry has been eaten since the Middle Ages. True panettone is authenticated by the Italian government to ensure it’s made the traditional way with 16% butter and 20% candied fruit.
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]
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.