5 Zeppole di San Giuseppe made by Pastry Artisans

10,00

Zeppola di San Giuseppe made by pastry artisans
Typical Neapolitan dessert made by pastry artisans.
The ingredients are shipped to be assembled: The zeppola, the cream, and the wild cherries of Vallesaccarda.

The first written recipe dates back to 1837, in Ippolito Cavalcanti’s treatise on Neapolitan cuisine. They are generally prepared in the period of San Giuseppe (March 19) so as to be a typical dessert of Father’s Day. … In the Neapolitan tradition there are two variants of San Giuseppe zeppole: fried and baked.

 

Description

Zeppola di San Giuseppe made by pastry artisans
Typical Neapolitan dessert made by pastry artisans.
The ingredients are shipped to be assembled: The zeppola, the cream, and the wild cherries of Vallesaccarda.

Net Weight: 500 gr.

Additional information

Weight 1.000 kg

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