The Feast of San Giuseppe

St. Joseph Revered as a saint by the Catholic Church and the Orthodox Church, was declared patron of the Catholic Church by Blessed Pius IX on December 8, 1870. St. Joseph, Mary and baby Jesus are also collectively recognized as the Holy Family.

 The "zeppola di San Giuseppe" (called 'a zeppola, zéppele or "sfinci") is a typical dessert of the Neapolitan pastry tradition, prepared in slightly different ways in the various regions of southern Italy. The name derives from the fact that in some regions of southern central-southern Italy it is a typical dessert of the feast of San Giuseppe.

 Zeppole are very popular in the Vesuvian area and were once prepared directly in the streets. Despite the name, they do not derive their origins in the municipality of San Giuseppe Vesuviano: there are various hypotheses on the invention of this dessert, referring both to the Sisters of San Gregorio Armeno and to those of the Croce di Lucca, and to those of Splendor, always however in Naples. The first written recipe dates back to 1837, in the treatise of Neapolitan cuisine by Ippolito Cavalcanti. APULIAN ZEPPOLE.

The zeppole are prepared for the feast of San Giuseppe and in some countries where the traditional "Tavole di San Giuseppe" are prepared they are used as a last dish, for dessert.

Although in recent years the use of frying zeppola pasta has also been affirmed using olive oil, the real Apulian zeppola is fried in lard.

They are prepared with water, lard, salt, flour, grated lemon and eggs, fried or baked and decorated with custard and chocolate cream, or two or three cherries in syrup. Zeppola is part of the Apulian pastry shop and is present all year round, with a higher production during the period of the feast of San Giuseppe.