Zeppole

{{Short description|Italian pastry}} {{Refimprove|date=June 2025}} {{Use American English|date=June 2025}} {{Use mdy dates|date=June 2025}} {{Infobox food | name = Zeppole | image = Zeppole (5906312247).jpg | image_size = 250px | caption = | alternate_name = ''Zeppola'' (Italian singular form), ''zeppole di San Giuseppe'', ''bignè di San Giuseppe'', Saint Joseph's Day cake, ''sfinge'' | country = Italy | region = | creator = | course = | type = Pastry | served = | main_ingredient = Dough, powdered sugar, fried dough | variations = }}

'''Zeppole''' ({{IPA|it|ˈdzeppole|lang}}; {{singular}}: ''zeppola'') are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about {{convert|4|in|cm}} in diameter. These fritters are usually topped with powdered 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. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.<ref name="Brown">{{cite book |last=Brown |first=Ellen |title=Donut Nation: A Cross-Country Guide to America's Best Donut Shops |publisher=Running Press p. 53 |year=2015 |isbn=978-0-7624-5525-6}}</ref>

==History== {{Refimprove|date=June 2025}} Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in Sicily, on the island of Malta, and in Italian communities in Canada and the United States. The Sardinian {{lang|sc|tzipulas}}, although they are often italianized to ''zeppole'', are somewhat different. ''Zippole'' are eaten in Sardinia to celebrate Carnival. They can be seen with different ingredients and different shapes. ''Zippole'' differ from zeppole since you use a funnel to put the dough into the oil. ''Zippole'' then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including ''bignè di San Giuseppe'' (in Rome) and ''sfinge''.<ref name="zeldes" /> They are traditionally consumed during the ''Festa di San Giuseppe'' ('Saint Joseph's Day'), celebrated every March 19, when they are sold on many streets and sometimes presented as gifts.<ref>{{Cite web |first= |date=March 13, 2025 |title=Why Do Italians Eat Zeppole di San Giuseppe on March 19? |url=https://liveinitalymag.com/why-do-italians-eat-zeppole-di-san-giuseppe-on-march-19/ |url-status=live |access-date=January 6, 2026 |website=Live in Italy Magazine}}</ref>

The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.<ref name="zeldes" />

==Variations== {{Expand section|date=June 2025}} thumb|250px|''Zeppole di San Giuseppe''

The terms ''zeppola'' and ''sfinge'' are also used to refer to baked cream puffs made from choux pastry.<ref name="zeldes">{{cite web |last=Zeldes |first=Leah A. |author-link= |date=March 17, 2010 |title=Eat this! Zeppole for St. Joseph's Day |url=http://blog.diningchicago.com/2010/03/17/eat-this-zeppole-for-st-josephs-day/ |url-status=dead |archive-url=https://archive.today/20121203154936/http://blog.diningchicago.com/2010/03/17/eat-this-zeppole-for-st-josephs-day/ |archive-date=December 3, 2012 |access-date=March 19, 2010 |work=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc.}}</ref>

Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variation is consumed on New Year's Eve and New Year's Day. In Malta, anchovy ''zeppoli'' are traditionally consumed during the Lent fasting period.<ref>{{cite news|url=http://www.timesofmalta.com/articles/view/20100401/local/sfinec-in-rabat-celebrating-more-than-half-a-century|title=Rabat's specialty for Lent – sfineġ|last=Chetcuti|first=Kristina|date=1 April 2010|work=Times of Malta Online}}</ref> This version of savory zeppole is known locally as ''sfinge''.

A variation in Sardinia is known as {{lang|sc|tzípulas}}.<ref>{{cite web|url=https://ditzionariu.nor-web.eu|title=Ditzionàriu in línia de sa limba e de sa cultura sarda}}</ref>

==See also== {{Commons category-inline|Zeppole}} {{Portal|Italy|Food}} * List of Italian desserts and pastries * List of custard desserts * List of doughnut varieties * ''Pettole'' * ''Zippula''

==References== {{Reflist}}

Category:Anchovy dishes Category:Catholic cuisine Category:Cuisine of Abruzzo Category:Cuisine of Sardinia Category:Cuisine of Sicily Category:Custard desserts Category:Holiday foods Category:Italian doughnuts Category:Italian pastries Category:Neapolitan cuisine Category:Stuffed desserts Category:Saint Joseph (husband of Mary)