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Italian · V The Canonical Dishes · Campania

Zeppole di San Giuseppe Napoletane

Naples, Campania

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I

Origin

Naples, Campania

II

Description

Naples' Father's Day (March 19 — Saint Joseph's feast) cream puffs: choux pastry (pasta choux) fried or baked into large rosette shapes, filled with crema pasticcera or pastry cream flavoured with lemon and vanilla, and finished with a glacé cherry and powdered sugar. The fried version (fritte) has a crisp, dark exterior with a slightly hollow interior; the baked version has a paler, drier shell. The rosette shape is created by piping the choux dough in a circle using a large star nozzle. Sold exclusively for Saint Joseph's Day — eating a zeppola at any other time is considered out of place in Naples.

III

The Thread

—Same choux ring piped shape filled with cream — French uses praline buttercream; Neapolitan uses vanilla crema pasticcera and is deep-fried French
—Fried choux pastry for Catholic feast day — Spanish version is smaller and not filled; Neapolitan is a large filled rosette Spanish
—Deep-fried choux dough for a religious festival — Portuguese uses simple cinnamon sugar; Neapolitan cream fills and elaborate presentation Portuguese
IV

Flavour Context

Crisp fried choux; vanilla crema pasticcera richness; amarena cherry tartness; powdered sugar; the taste of San Giuseppe in Naples

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