The Saint Joseph’s Zeppole they are the classic dessert par excellence of March 19th, Father’s Day. They are prepared with flour, eggs, margarine or lard, but its distinctive features are the custard and black cherries in syrup. The main recipes of Saint Joseph’s Zeppole there are two: those of Bari and those of Naples. In Sardinia, zippulas are prepared, sweets prepared for Carnival. In Giovinazzo on the evening of San Giuseppe it is customary for the priest to go and bless some private altars; on this occasion, small votive breads are also blessed, the tarallini and the hearts of Saint Joseph, kneaded by the hostess, who offers them to her guests after the blessing. On stormy days it is still customary to throw them into the street to ask for calm to return
How to make San Giuseppe zeppole
The Saint Joseph’s Zeppole they are prepared by boiling water with margarine and pouring in the flour, stirring vigorously and then leaving the resulting mixture to cool. Once the choux pastry has been prepared, you can then proceed to garnish and decorate with custard, using a piping bag, and with the charming black cherries in syrup. Here are all the steps to prepare the delicious ones Saint Joseph’s Zeppole.
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