Editing Zeppole

{{Short description|Italian pastry}}
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{{Infobox food
| name             = Zeppole
| image            = Zeppole, popular pastries eaten in Naples on Saint Joseph's Day.jpg
| image_size       = 250px
| caption          = 
| alternate_name   = ''Zeppola'' ([[Italian language|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]]
| minor_ingredient = 
| variations       = 
}}

'''Zeppole''' ({{IPA|it|ˈdzeppole|lang}}; {{singular}}: ''zeppola'') are [[Italian cuisine|Italian]] [[Pastry|pastries]] consisting of a [[Deep frying|deep-fried]] [[List of fried dough foods|dough ball]] of varying size but typically about {{convert|4|in|cm}} in diameter. These [[fritter]]s are usually topped with [[powdered sugar]], and may be filled with [[custard]], [[Fruit preserves|jelly]], [[cannoli]]-style [[Custard|pastry cream]] or a [[butter]]-and-[[honey]] mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrate [[Saint Joseph's Day]], which is a [[Catholic Church|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==
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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" />

==Varieties==
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[[File:Zeppole di San Giuseppe.jpg|thumb|250px|''Zeppole di San Giuseppe'']]

The terms ''zeppola'' and ''sfinge'' are also used to refer to [[Baking|baked]] [[Profiterole|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>

Some zeppole are filled with [[Ricotta|ricotta cheese]] mixed with small pieces of chocolate, candied fruits, and honey.

Zeppole can also be savory, and consist of fried bread dough often filled with [[Anchovies as food|anchovy]]. In parts of [[Calabria]], the anchovy or a sultana variety are 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 are known locally as ''sfinge''.

In the [[province of Frosinone]], southern Lazio, the term ''sfinge'' refers to a mixture of ricotta, sugar, and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioners' sugar.{{Citation needed|date=January 2024}}

A variety in [[Sardinia]] are 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]]
* ''[[:it:Pettole|Pettole]]''
* ''[[Zippula]]''

==References==
{{Reflist}}

{{Doughnut}}
{{Cuisine of Italy}}
{{Pastries}}

[[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]]