Zeppole are typical of Italian cuisine, especially that of Rome zeppole Naples. In Istria, Croatia, this pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places.
They are always topped with sugar either powdered or coarse. The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro. 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.
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. In the region of Frosinone in southern Lazio the term sfinge refers to a mixture of ricotta, sugar and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioner’s sugar. Ditzionàriu in línia de sa limba e de sa cultura sarda”.
Donut Nation: A Cross-Country Guide to America’s Best Donut Shops. Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. They’re even better the next day, eaten straight from the fridge! The British potato season begins in April with waxy Jersey Royals, which continue into June.
Other early potatoes, including waxy salad varieties, start to appear in May. September and last through to April, but the main potato season begins in October. Despite this humble tuber’s popularity, shoppers have generally been offered very little choice about what types of potato to choose from. Supermarkets and some farmers’ markets are increasing their range of old and new potato varieties, with myriad tastes and textures. Whichever you buy, they should be firm and well-shaped with no eyes or green patches. The British tend to prefer white-fleshed tatties, whereas the Dutch and Spanish like yellow-fleshed potatoes, but colour makes little difference to the taste.
Once cooked the texture of potatoes can range from smooth, waxy-textured flesh perfect for salads to floury-textured flesh ideal for fluffy mashed potato, so it’s important to know what type of potato you’ve bought before you decide how to cook them. Store in a cool, airy, dark place, such as a larder or a shed. The BBC is not responsible for the content of external sites. Read about our approach to external linking.