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The Zeppola di San Giuseppe is more than a dessert—it's a tradition filled with warmth, family, and celebration. In Benevento, this beloved sweet appears in pastry shops from early March, building up to the 19th, when Italy celebrates Father’s Day and Saint Joseph.
Its elegant spiral shape is made of light choux pastry or fried dough, generously filled with silky custard cream and topped with a syrupy amarena cherry: a perfect harmony of texture and flavor. The most cherished version in the Sannio? Fried—crispy and golden outside, soft and fragrant inside. Making zeppole at home is a loving ritual, a way to pass down sweet memories and family secrets. Each year, families and artisanal bakeries take pride in crafting these edible masterpieces. The Zeppola di San Giuseppe is a true symbol of fatherhood, care, and generosity—now a gastronomic icon in southern Italy.
Enjoying it with a glass of Liquore Strega or a strong coffee is a classic Beneventano pairing, blending flavor and tradition in every bite.
Curiosities
• The first written recipe dates back to 1837, found in a famous Neapolitan cookbook.
• According to popular legend, Saint Joseph sold fritters to support his family during the flight into Egypt.
• Some historians trace its origin to the ancient Roman Liberalia festivals, held on March 17 to celebrate fertility.
• Zeppole come in two versions: fried or baked, always filled with pastry cream and topped with amarena cherries.
• During his travels in Italy, Goethe described the streets of Naples filled with zeppole vendors on Saint Joseph’s Day.