Zeppole are typical of Italian cuisine, especially that of Rome and Naples. In Istria, Croatia, zeppolis pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places. They are always topped with sugar either powdered or coarse. The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.
The terms zeppole and sfinge are also used to refer to baked cream puffs made from choux pastry. Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. In some parts of the U. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year’s Eve and New Year’s Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period.
In the region of Frosinone in southern Lazio the term sfinge refers to a mixture of ricotta, sugar and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioner’s sugar. Ditzionàriu in línia de sa limba e de sa cultura sarda”. Donut Nation: A Cross-Country Guide to America’s Best Donut Shops. Lunch specials until 3pm, for all 3 locations. 95Chicken Sorrentino Fra Diavolo – Fried chicken cutlet topped with ricotta, eggplant and mozzarella cheese overchoice of pasta with fra diavolo sauce.
Lunch specials until 3pm, for all 3 locations. Chicken Sorrentino Fra Diavolo – Fried chicken cutlet topped with ricotta, eggplant and mozzarella cheese overchoice of pasta with fra diavolo sauce. Served with penne, linguini, or angel hair. Served with penne, linguini or angel hair. Sign up to receive exclusive offers to our email club members. Sign up to receive33 exclusive offers to our email club members.