Zeppoli - Delicious Italian Dessert With a Generous History
Sabtu, 19 Januari 2013
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Today, we are going to talk about an Italian dessert called Zeppole (singular term is Zeppola and in the Southern dialects it is Zeppoli) and it seems it is a type of donut. This is a "new-to-me" desserts but I think I may have made them in the past and not realized what they were called.
Wikipedia defines Zeppoli as "commonly light deep-fried dough balls about 2 inches in diameter". They are referred to as doughnuts or fritters and it goes on to say that they are usually topped with powdered sugar and may be filled with custard, jelly, and cannoli-style pastry cream or a butter and honey mixture. The texture or consistency ranges from light and puffy to bread or pasta-like. Are you getting the picture I'm painting here? Do you think you may have made them, too? The Wikipedia article goes on to give several other names for this pastry; St Joseph's Cake, Bignè di S. Giuseppe, sfinge and baked cream puffs. It is says that it can be filled with anchovy or ricotta filled with small pieces of chocolate, candied fruits and honey. How many of you out there have made baked cream puffs, sliced off the tops and filled the center cavity with vanilla, chocolate or butterscotch pudding or custard then replaced the tops and sprinkled powdered sugar over it? I have made those for years! Never thought I was making an Italian dessert!
When I researched the history, this is what I found: Zeppole, or St. Joseph's Cake, or sfinge, Bignè di S. Giuseppe is a pastry that you would typically find in Roman, Neapolitan and generally peninsular Italian cuisines as well as in Sicily and the island of Malta. They are pastries that are usually consumed on La Festa di San Giuseppe (Saint Joseph's Day which is celebrated in Italy on March 19). In Rome, Naples and Sicily, Wikipedia goes on to say, these pastries are sold on the streets and sometimes are even given as gifts on this celebrated day. In Calabria, the anchovy or sultana variety are typically consumed on New Year's Eve and New Year's Day.
Another research source reports that the tradition of St Joseph's Day originated in Sicily during a period of severe drought. The people prayed to St. Joseph for rain and they promised a great feast in his honor if he answered their prayers. Well, apparently St. Joseph complied with their request; they got rain and he got a feast named in his honor that was celebrated all the way down through history starting in the Middle Ages and is still observed today. This day is considered a day of generosity and it has come to be celebrated as a way to honor St. Joseph as well as share the good fortune with the poor in their communities. The tables contain no meat as this feast day falls in Lent and Old Catholic tradition holds a meat restriction during the Lenten Season. Here's an interesting fact I'll thow in here, since the tradition began in Sicily, where there is more fish than meat, many of the breads take the shape of fish. Can you picture that? Cool, huh!
I checked several other sources and found the history story line pretty much the same. There seems be a great deal of effort put into the celebration, with vendors lining the streets, children's games, gifts for sale and all sorts of Italian dessert pastry available for consumption and gift giving. The celebration is still observed today and the mere mention of St. Joseph's Day celebration brings forth smiles and many, many memories from southern Italians.
I used to make these for the children of my friends and family. I really didn't have a name for them...I just called them "things". They were deep fried and sprinkled with any combination of granular white sugar, powdered sugar and cinnamon. The kids loved them and the pastries disappeared as if by magic. I'm sure you'll have the same result if you make them for your "kids" of all ages.
Wikipedia defines Zeppoli as "commonly light deep-fried dough balls about 2 inches in diameter". They are referred to as doughnuts or fritters and it goes on to say that they are usually topped with powdered sugar and may be filled with custard, jelly, and cannoli-style pastry cream or a butter and honey mixture. The texture or consistency ranges from light and puffy to bread or pasta-like. Are you getting the picture I'm painting here? Do you think you may have made them, too? The Wikipedia article goes on to give several other names for this pastry; St Joseph's Cake, Bignè di S. Giuseppe, sfinge and baked cream puffs. It is says that it can be filled with anchovy or ricotta filled with small pieces of chocolate, candied fruits and honey. How many of you out there have made baked cream puffs, sliced off the tops and filled the center cavity with vanilla, chocolate or butterscotch pudding or custard then replaced the tops and sprinkled powdered sugar over it? I have made those for years! Never thought I was making an Italian dessert!
When I researched the history, this is what I found: Zeppole, or St. Joseph's Cake, or sfinge, Bignè di S. Giuseppe is a pastry that you would typically find in Roman, Neapolitan and generally peninsular Italian cuisines as well as in Sicily and the island of Malta. They are pastries that are usually consumed on La Festa di San Giuseppe (Saint Joseph's Day which is celebrated in Italy on March 19). In Rome, Naples and Sicily, Wikipedia goes on to say, these pastries are sold on the streets and sometimes are even given as gifts on this celebrated day. In Calabria, the anchovy or sultana variety are typically consumed on New Year's Eve and New Year's Day.
Another research source reports that the tradition of St Joseph's Day originated in Sicily during a period of severe drought. The people prayed to St. Joseph for rain and they promised a great feast in his honor if he answered their prayers. Well, apparently St. Joseph complied with their request; they got rain and he got a feast named in his honor that was celebrated all the way down through history starting in the Middle Ages and is still observed today. This day is considered a day of generosity and it has come to be celebrated as a way to honor St. Joseph as well as share the good fortune with the poor in their communities. The tables contain no meat as this feast day falls in Lent and Old Catholic tradition holds a meat restriction during the Lenten Season. Here's an interesting fact I'll thow in here, since the tradition began in Sicily, where there is more fish than meat, many of the breads take the shape of fish. Can you picture that? Cool, huh!
I checked several other sources and found the history story line pretty much the same. There seems be a great deal of effort put into the celebration, with vendors lining the streets, children's games, gifts for sale and all sorts of Italian dessert pastry available for consumption and gift giving. The celebration is still observed today and the mere mention of St. Joseph's Day celebration brings forth smiles and many, many memories from southern Italians.
I used to make these for the children of my friends and family. I really didn't have a name for them...I just called them "things". They were deep fried and sprinkled with any combination of granular white sugar, powdered sugar and cinnamon. The kids loved them and the pastries disappeared as if by magic. I'm sure you'll have the same result if you make them for your "kids" of all ages.
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Judul: Zeppoli - Delicious Italian Dessert With a Generous History
Ditulis oleh Unknown
Rating Blog 5 dari 5
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Rating Blog 5 dari 5
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