Zeppole e zeppoline
A sweet typical of the celebrations for San Giuseppe (19 March), also
prepared for other occasions. Since the dough is particularly complicated
to make, the technique for its preparation was known to only a few women
who were in all senses professional cooks and much in demand in their
villages. On special occasions, it was they who prepared the zeppole:
either at home, to order, or in the customer's home, where they were very
often prepared along with all the other "banquet" dishes.
How to enjoy them
Traditionally the upper side of the zeppola is decorated with a
thin layer of pastry cream, which is then garnished with black cherries
preserved in alcohol or, alternatively, with berries.
Another alternative is to slice the zeppole horizontally and to
garnish them with custard or cream, sprinkled with confectioner's sugar.
In both cases, it is recommended that they be served after being in the
refrigerator for at least one hour.
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ZEPPOLE (al forno)
ZEPPOLINE (al forno)
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Little is known about the origins of these traditional sweets. There are those who say that their name comes from Arabic. Others maintain that the name derives from the way they are prepared. They are, in any case, made from an egg-based dough, which causes them to rise very well, becoming puffy and soft. Small cuts are then made in the dough, as if it was being "pizzicasse" ("pinched").
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Sugared ciambelle
only apparently similar
to sugared tarallucci, they are in fact made from dough rendered
shorter with a higher egg content, and are covered with julep. Traditionally
they were prepared for Easter.
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