To our surprise, March 19th was Italy's version of Father's Day, also known as La Festa di San Giuseppe, so we indulged in some Zeppola, the traditional pastry eaten on this day. I also bought Josh a bottle of his favorite Limoncello from Antonio & Antonio, one of our favorite restaurants. Lucky us, we get to celebrate both the US and Italian Father's/Mother's Day!
Below is Wikipedia's info on Zeppola:
A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge, and in Rome Bignè di S. Giuseppe, is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine.[1] They are also served in Sicily and on the island of Malta.
Commonly light, deep-fried dough balls about 2 inches (5.1 cm) in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.
Zeppole are traditionally consumed on La Festa di San Giuseppe (Saint Joseph's Day), (March 19). In Rome, Naples and Sicily, these little pastries are sold on many streets and are sometimes gifts on this day. They are also common in Italian communities in the United States.
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.[1]
No comments:
Post a Comment