Editing Zeppole (section)

==History==
{{Refimprove section|date=December 2024}}
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 in Italy|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" /> 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 language|Croatian]]-speaking places and zeppole in the [[Italian language|Italian]]-speaking places. They are always topped with sugar either powdered or coarse.

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