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The ZeppoleThe tradition of eating zeppole for San Giuseppe is quite ancient. Traditional zeppole were originally made from fried flour-and-water dough dusted with sugar and powdered cinnamon or dipped in honey. The current, refined version of zeppole with sweet vanilla custard came much later, perhaps towards the end of the 19th century. It is believed that it was invented in Naples.Today even though zeppole are different and the custom of frying them out in the open and giving most away has been lost, people still carry on the tradition of eating them for the Feast of San Giuseppe. The unanswered question remains do you like them plain, the traditional way, or stuffed with a piece of candied cherry on top?See recipes bellow
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