We launched our Zeppole di San Giuseppe season on Friday with freshly-filled examples from Maria's Pastry Shop in the North End.
Where do you buy your Zeppole? Let us know. We have a couple of weeks of tastings ahead! Here's a 2010 discussion of where area chowhounds march to for zeppole.
"Traditional?" was the question when we requested two Zeppole. "Yes, traditional!" we replied. We'll let the folks at Maria's describe what they mean by tradition when it comes to Zeppole.
"Saint Joseph Day (March 19th), Zeppole — Beginning the end of January, Maria prepares this Sicilan speciality known as the 'Zeppola di San Giuseppe.' A light egg dough fried to a soft shell filled with either ricotta cheese, whipped cream or the traditional filling of vanilla custard cream and amaretta cherries. You won’t be able to get enough, but beware. Once March 19th, passes…they’re gone!"
Normally, we recommend eating these goodies on the spot. After all, Maria's takes the time to put them together fresh for each customer. But, we needed to walk off some of our lunch before indulging. Since they were so fresh, we knew they would still be outstanding by the time we reached home.
Maria's had not failed us. The zeppole arrived home in outstanding condition with a crisp, flakey pastry shell and nice layers of custard and cherries. A careful carry home by Penny had even protected the lovely pastry bag swirls in the custard.
Here are our Zeppole chronicles from past years:
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Maria's Pastry Shop
46 Cross Street, Boston Ma 02113 (Map and reviews)
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino