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A Zeppola (plural: ''zeppole''; in southern Italian dialects: ''zeppoli'', in north eastern dialects: ''frittelle'') is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in Sicily, Sardinia, on the island of Malta, and in Italian-Canadian and Italian-American communities in Canada and the United States. Zeppole are known by other names, including ''Bignè di San Giuseppe'' (in Rome), St. Joseph's Day cake, and ''sfinge''.〔 ''Zeppole'' are traditionally consumed during the ''Festa di San Giuseppe'' (Saint Joseph's Day) celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts. The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.〔 == Varieties == The terms ''zeppole'' and ''sfinge'' are also used to refer to baked cream puffs made from choux pastry. Some ''zeppole'' are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. In some parts of the U.S., they are called ''crispelli''s. ''Zeppole'' can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy ''zeppoli'' are traditionally consumed during the Lent fasting period. This version of savoury zeppole are known locally as Sfinge. The sweet version is also available in many confectioneries. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Zeppole」の詳細全文を読む スポンサード リンク
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