Each year on March 19th, Italians remember St. Joseph, the patron saint of Sicily. In the Middle Ages, St. Joseph saved Sicily from a severe drought. To celebrate, the Sicilians prepared an elaborate feast, known as La Festa di San Giuseppe, where Zeppoles became the signature item on the menu.
Zeppoles are made with “choux pastry” that can be either baked or fried. “Choux pastry” is also used to make cream puffs, profiteroles, and éclairs. Choux contains only butter, water, flour, and eggs, and employs high moisture content to create steam while cooking to “puff” the pastry. This traditional St. Joseph’s Day dessert is then filled with pastry cream or a variety of other fillings, a dusting of confectionery sugar, and a cherry.
“Zeppole” can be spelled as “zeppola” or “zeppoli”, but regardless of the spelling, it is a delicious treat that can only be found this time of year. It is a common practice today to give Zeppoles as a gift on St. Joseph’s Day – March 19th.
Come in today for your favorite Zeppole variety offered at LaSalle:
- Traditional (baked or fried)
- Baileys Irish Cream
- Chocolate Mousse