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Zeppole
Zeppole
Zeppole
Typical dessert of southern Italy, the zeppola (a kind of donut) is a real treat to meet the needs of a sweet tooth. Generally produced and consumed on the feast of St. Joseph, the donut is prepared using flour, sugar, eggs, butter and olive oil, and as the most famous dishes and sweets, donuts can also find variations in the ingredients and preparation that can change according to the place of production: variation in Naples, for example, the donuts can be fried or baked. Circular in shape with a central hole with a diameter of approximately 2 cm the donuts are laced with pastry cream topped with cherries in syrup. In the tradition Salentine, instead, the gasket of the dough provides a base of pastry cream and a second layer, smaller, above the first cocoa cream while the cherries are completely absent in syrup, while in the central Sardinia, (where they are tzìppulas is called) are a traditional dessert of the Carnival, the recipe varies from municipality to municipality where the flour, baking powder and water are the ingredients stronghold of the recipe, which can be pushed together milk, eggs, lemon and potatoes that contribute to render the dessert a real delicacy irresistible. In Sicily, again, zeppole di San Giuseppe are prepared with flour, rice, orange honey and sugar, and are then fried in hot oil and finally covered with orange honey and powdered sugar with cinnamon. Very delicious and irresistible is also the donut made in Reggio Calabria: a delicious cupcake made with flour, sugar, eggs, vanilla and lard stuffed with ricotta cheese, sugar, cinnamon, grated lemon and sugar, of which there is also a variant salt prepared with potatoes, flour, yeast and water. Can have a donut shape irregular or contain within them anchovies, cod, 'nduja and olives to taste. Finally, they are fried in hot oil. In Italy, however, are made with margarine, flour, eggs, cream and candied cherries and cooked strictly the oven, while in Salento are prepared with water, lard, salt, flour, grated lemon and eggs, fried or baked and decorated with custard and chocolate cream.
  • Zeppole
  • Zeppole
  • Zeppole
  • Zeppole
  • Zeppole
  • Zeppole
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