When it comes to Saints' Days, March 19th, Saint Joseph's Day has corned beef and cabbage and green beer beaten by a mile with a great Italian pastry, Zeppole or Zeppole di San Giuseppe. Some bakeries will keep selling these until Easter but check before you make a special trip.
When we lived in Providence, we would buy much smaller Zeppole by the dozen like donuts (which is sort of what they are) from Federal Hill bakeries.
Here's a video that shows one way these little beauties are made. This smaller, baked version is the style that Penny, a native Rhode Islander, first knew. Today, we both enjoy the giant Boston-style and are most willing to get out and try your favorites if you'll let us know where to find them.
What is your source for Zeppole and what style do you love? Add your thoughts in the comments below. Tweet them to @BostonZest or send us an email and we'll add your suggestions to this post as an update.
And, if you want to know more about the history of this pastry, I refer you to one of my favorite food writers, Clifford Wright. I'd rather call him a food scholar. His cookbooks are amazing reference manuals.
Words: Penny Cherubino
Photos: © 2011 Penny Cherubino and as credited