Zeppole di San Giuseppe, a traditional pastry from Naples that you should try!
March 19 is St. Joseph’s Day (in Italy it is also Father’s Day). It is an important day for the people of the Amalfi Coast, as every year there is a procession that starts from the Church of San Giuseppe dei Castriota. During the procession, people carry a statue of St. Joseph to the central square of the village, where they then light a bonfire. This is one of the many moments of folklore that enrich the experience of those who visit the Amalfi Coast. And, of course, if you really want to experience the place as if you were a local, you have to taste the traditional food. On St. Joseph’s Day, you have to taste Zeppole.
What are Zeppole di San Giuseppe?
Zeppole di San Giuseppe (St. Joseph’s Zeppole) are a typical pastry from the Naples area now widespread throughout Italy. Just like Babà!
They are a neutral-tasting fried puff pastry shell filled with custard and decorated with a black cherry or cherry in spirits and a bit of powdered sugar. The combination of sweet and sour taste is fantastic!
The name, “zeppola,” would seem to derive from the Latin word “serpulam,” meaning serpent, because zeppolas are shaped like doughnuts, somewhat reminiscent of a snake twisted on itself.
The invention of the Zeppola di San Giuseppe dates back to ancient times, as a typical dessert of convents. Then, it became popular, with Neapolitan fryers preparing them in the streets, in front of their stores.
So, the Zeppola di San Giuseppe is originally fried. The modern version, however, involves the preparation of a choux pastry that can also be baked. Today, you can also find them filled with other creams (chocolate, pistachio, and so on).
The best place to taste them on the Amalfi Coast? Probably at Pasticceria Pansa, in the town of Amalfi.
A Recipe to Prepare Zeppole at Home
Why don’t you try making Zeppole di San Giuseppe too? It’s simple. Below is Pasticceria Pansa’s recipe for making 20 zeppole:
- 1 liter water
- 100 gr butter
- 1 kg 00 flour
- 10 gr salt
- 12-15 fresh eggs
- Peanut oil
- Powdered sugar
- Custard cream
- Amarena cherries/Black cherries
First, bring the water with the butter to a boil. Then add the flour, the salt and stir. Cook everything over a slow flame until the mixture comes together. Next, pour the mixture into a bowl and add the fresh eggs, until the dough becomes soft but elastic. When it is ready, place the mixture in a pastry bag and form the doughnuts on baking sheets covered with baking paper.
Next, prepare two pans and bring the peanut oil to a high temperature. In the first pan, dip the doughnuts, but be sure the oil is not overly hot. This first step is to make the zeppole puff up. Next, dip the zeppole into the second pan, where the oil temperature should not be below 170°C. This is the frying stage. Take the zeppole out when they show a nice golden color, arrange them on paper towels and wait for them to cool. Finally, decorate them with custard, powdered sugar and black cherries.
The Church of St. Joseph of the Castriots
Since we have mentioned it, it is worth saying a few words about this small church, located in the Arsina district of Amalfi.
The Church of St. Joseph dei Castriota owes its name to the family that founded it in the 16th century and was of Albanian origin. The interior shows a single barrel-vaulted nave, at the end of which is the polychrome marble altar. On either side are two wall niches that contain the wooden statue of Mary of the Assumption and the wooden statue of St. Joseph that is used during the March 19 procession.
If you are in Amalfi, stop by and take a look at it.
Are you planning a trip to Italy? Find out our luxury villas for rent on the Amalfi Coast.