Zeppole

What is Zeppole?

Zeppole are round Italian pastries, usually about the size of a small apple, made by frying balls of dough. The outside is often dusted with powdered sugar, and the inside may be left plain or filled with custard, fruit preserves, or a creamy filling. Some versions use a butter and honey mixture as a filling. The texture can range from airy and light to more dense, depending on the recipe. While most are sweet, there are also savory types, sometimes filled with anchovy or sultana. Zeppole are enjoyed both as a treat from bakeries and as street food during festivals.

Where does Zeppole come from?

The tradition of frying dough in Italy dates back to ancient Rome, where people would sweeten it with sugar or cinnamon. The modern form of zeppole appeared in the 1700s, especially in cities like Naples, Rome, and Lecce. The pastry became closely linked to Saint Joseph's Day, a Catholic holiday in March, and was popularized in Naples by baker Pasquale Pintauro in the 19th century. Zeppole are also found in Sicily, Malta, and among Italian communities in North America. In Sardinia, a similar treat called tzípulas is made, but with a spiral shape created by pouring the dough through a funnel.

How is Zeppole made?

To make zeppole, a soft dough is shaped into balls and fried in hot oil until golden. After frying, they are often sprinkled with powdered sugar. Many are filled with custard, jelly, or a creamy mixture, while others use butter and honey. Savory zeppole, especially in southern Italy and Malta, may have anchovy or sultana inside. Some versions, like those called bignè di San Giuseppe or sfinge, use choux pastry and are baked rather than fried. The Sardinian tzípulas are made by pouring dough in a spiral through a funnel into the oil.

How and when is Zeppole eaten?

Zeppole are most commonly eaten during Saint Joseph's Day celebrations in March, when they are sold on the streets and given as gifts. In Sardinia, a similar pastry is enjoyed at Carnival. In Malta, the savory version is eaten during Lent. Zeppole are also part of everyday life in Italian bakeries and are enjoyed as a snack or with tea. In Calabria, savory zeppole with anchovy or sultana are eaten at the turn of the year. They can be served plain, filled, or topped, depending on local custom.

Kinds of Zeppole

There are many regional and local versions of zeppole. In Rome, they are sometimes called bignè di San Giuseppe and made with choux pastry. In Sardinia, tzípulas are made using a funnel to create a spiral shape. Savory zeppole filled with anchovy are common in southern Italy and Malta, especially during Lent. Some are filled with sultana instead. The word zeppole can also refer to baked cream puffs in some areas. Each region brings its own twist to the dough, filling, and shape.

What Zeppole means

Zeppole hold a special place in Italian Catholic tradition, especially for Saint Joseph's Day, when they are widely shared and sold. The pastry is a symbol of the festival and is often prepared at home or bought from street vendors. In Sardinia, the related tzípulas are tied to Carnival celebrations. In Malta, the savory version is linked to Lent. The spread of zeppole to North America reflects the migration of Italian communities, who brought their festive foods with them. The pastry's many names and forms show its deep roots in Italian regional culture.

When Zeppole is on the table

Questions people ask about Zeppole

Good reading and sources

• Zeppole on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data