{"id":16967,"date":"2013-03-18T20:00:27","date_gmt":"2013-03-18T19:00:27","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/a-sweet-treat-for-fathers-day-le-zeppole-di-san-giuseppe\/"},"modified":"2026-08-27T02:00:09","modified_gmt":"2026-08-27T00:00:09","slug":"a-sweet-treat-for-fathers-day-le-zeppole-di-san-giuseppe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/a-sweet-treat-for-fathers-day-le-zeppole-di-san-giuseppe\/","title":{"rendered":"A sweet treat for Father’s Day: Le zeppole di San Giuseppe"},"content":{"rendered":"

Today is San Giuseppe, “Father’s Day”. I would have loved to have my dad a little closer, so I could give him some homemade zeppole di San Giuseppe, since they turned out quite well. I would be lying if I said that I will miss my father more tomorrow than on other days, because I miss him A LOT, ALWAYS. It’s not the right time for me to start making a cheesy and overly personal list right now, which is of no interest to anyone but me, about all the situations in which I miss my father excessively, but one of them is too relevant to keep to myself. Since I’ve been here in Italy, when I go to a restaurant where they treat me very well, a food shop of those that have good quality products, or I try something that I assume he would like as much as I do, the first thing that crosses my mind is that I would like to call him and have him stop by for dinner, have him do the shopping with me, or be able to bring him a slice or a plate of what I have just prepared and have him tell me what he thinks. If I have a bad day, thinking that my father is so far away makes the discovery stop being so exciting. It only lasts a moment, because thank God, although far away, I have my family. I can’t complain, but… Couldn’t he have found a partner in Santa Perpetua or Palau de Plegamans?<\/p>\n

If I had been faithful to my adopted city, as a dessert for Father’s Day I should have prepared Bign\u00e9 di San Giuseppe. My personal tastes carried more weight and I finally opted for the zeppole di San Giuseppe, which, although they are also sold in Rome’s pastry shops without any problem, are more typical of Naples and its surroundings. In reality, there are no major differences between the dough for the Bign\u00e9 and that of the zeppole. Both are traditionally made fried, although they can also be baked to save some calories. The Bign\u00e9 are cream or ricotta-filled puffs. The zeppole are nests of puff pastry, in the middle of which the cream is placed and they are topped with amarene sciroppate or a little truffle or Nutella, in a shape that resembles Arale’s poop<\/a>. Although you don’t need to be a master of pastry to prepare them, if you have never made them before, they have some first-class annoying steps. I myself, even though I had followed the recipe<\/a> to the letter, from one of the most popular and well-explained websites circulating in Italy, had some moment of…<\/a> But don’t worry. I have taken it into account and have incorporated some advice into the recipe I followed, so that the same thing doesn’t happen to you.<\/p>\n

PS: Couldn’t teleportation exist once and for all, like in Star Trek? Since, for the moment, it doesn’t, I send my dad a song that I like a lot<\/a>, instead of the zeppole (Let’s see if next year, everything goes a little better for all of us).<\/p>\n

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