Back Zeppole Spanish Zeppole French זפולה HE Zeppola Hungarian Zeppola Italian ゼッポレ Japanese Zeppole JV 체폴라 Korean Цеполе MK Zeppule 'e San Giuseppe NAP
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| Alternative names | Zeppola (Italian singular form), zeppole di San Giuseppe, bignè di San Giuseppe, Saint Joseph's Day cake, sfinge |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Main ingredients | Dough, powdered sugar, fried dough |
Zeppole (Italian: [ˈdzeppole]; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde[1] from the original Sardinian tzípulas,[2] are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 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 eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.[3]
- ^ "Zippole" (in Spanish).
- ^ "Ditzionàriu in línia de sa limba e de sa cultura sarda".
- ^ Brown, Ellen (2015). Donut Nation: A Cross-Country Guide to America's Best Donut Shops. Running Press p. 53. ISBN 978-0-7624-5525-6.