A good crowd came out to enjoy the San Giuseppe dinner, enjoying pasta with mushrooms, a surprise of roast beef, and of course Zeppole.
Many foods appear on St. Joseph’s Tables, but Zeppole hold a special place. These pastries date back to at least the 18th century. The first written recipe appeared in Ippolito Cavalcanti’s 19th-century Neapolitan cookbook.
The connection between Zeppole and St. Joseph’s Day likely stems from both legend and tradition. Some stories suggest Joseph worked as a frittellaro, or fritter-maker, after fleeing to Egypt. Frying dough in oil may honour his humble trade. Others believe Zeppole symbolize the arrival of spring and the generosity associated with the holiday.
