Ready, set, let the drooling begin because the Zeppole di San Giuseppe are ready to float off the trays at your favorite Italian bakery. And, to us, if they aren't light and airy, they don't meet the test. After all, they are named for the famous airships!
The very best are filled to order like this one from Modern Pastry in Boston's North End.
But, while we remind you about these each year, we want to know where your favorites are sold.
What is your source for Zeppole and what style do you love? Add your thoughts in the comments below, Tweet it to @BostonZest or send us an email and we'll add your suggestion to this post as an update.
"Traditional?" was the question when we requested two Zeppole. "Yes, traditional!" we replied. We'll let the folks at Maria's describe what they mean by tradition when it comes to Zeppole.
"Saint Joseph Day (March 19th), Zeppole — Beginning the end of January, Maria prepares this Sicilan speciality known as the 'Zeppola di San Giuseppe.' A light egg dough fried to a soft shell filled with either ricotta cheese, whipped cream or the traditional filling of vanilla custard cream and amaretta cherries. You won’t be able to get enough, but beware. Once March 19th, passes…they’re gone!"
Normally, we recommend eating these goodies on the spot. After all, Maria's takes the time to put them together fresh for each customer. But, we needed to walk off some of our lunch before indulging. Since they were so fresh, we knew they would still be outstanding by the time we reached home.
Maria's had not failed us. The zeppole arrived home in outstanding condition with a crisp, flakey pastry shell and nice layers of custard and cherries. A careful carry home by Penny had even protected the lovely pastry bag swirls in the custard.
