ZEPPOLE FOR ST. JOSEPH'S DAY

Yesterday was St. Joseph's Day- Joseph the husband of Mary. It is an important day in the Catholic faith.  I taught Barb about the eating of the zeppole a couple of years ago. It is a tradition on March 19 to eat it. Different bakeries may make a different version of them. Cream, eggs and a variety of fillings from cream to ricotta cheese can be used. Morello cherries are put on top. The Sicilians say it as their dish but according to research Naples lay claims to it saying it is a Neapolitan pastry created in 1840 by Don Pasquale Pinatauro-his hometown!

There is a home grown version of it- the pan fried zeppole.

Make your own dough or pizza dough can be bought  in the supermarket. Divide into little balls, then make a donut like shape.

Pan fry in vegetable oil, flip it and place the cooked item on paper towels to absorb the oil and sprinkle with some ordinary sugar. Some people like to add raisins! Best to eat them hot.  The store bought zeppole are a wonderful pastry with a cup of espresso coffee in a simple outing at a bakery with a sitting area. We stopped at St. Philips Bakery in Maple for such an adventure on a Saturday night. Although necessary on St. Joseph's Day, zeppole can be found year round at many locations. Here in Southern Ontario where many people are of Italian heritage, the 2nd and 3rd generation Italians carry on the tradition by seeking out zeppole on St. Joseph's day.