The third step of La Vita è Dolce worldwide tour is dedicated to Zeppole di San Giuseppe con crema e amarena, Saint Joseph’s zeppole with confectioner’s custard and wild cherries in syrup. Above the video with the recipe step by step by Francesco Elmi.
The celebration of this icon of the Italian pasticceria is at Sante De Santis’ Er Cuppolone Restaurant, in Stuttgart (Germany), where Zeppole are the queens of the Dessert List from July 2 to July 8 2009. During this week Sante De Santis will give a special Cooking Class on zeppole as well in his “San Pietro Gastro” Scuola di Cucina.
Roman by birth, Sante is one of the best-known faces of Italian cuisine in Germany and is a regular on programmes such as Kochduell – Cooking Duel, on Vox and on other stations, RTL, Pro 7, TV Gusto, SWR 3 and Sat 1.
Zeppole are very popular in Italy and in many parts of the world, where they arrived with Italian migrants.However, there is a lot of confusion about them, the way they are made, their history and the meaning of their name. Read the note From frictilia to Zeppole del Pasticciere (link a la nota) to know what’s the ultimate truth on Zeppole del pasticciere.