Full text recipe: http://wp.me/p1bo0f-nJ Zeppole di San Giuseppe should only be made on St. Joseph’s feast day, March 19, also Father’s Day in Italia. This is when I make mine. It’s tradition. Traditions fade though. Now you can get this popular pastry all year round in many Italian-American communities and even at pasticcerie (pastry shops) in Napoli where it was invented in 1840 by Don Pasquale Pintauro. His pasticceria in Naples is still open.
Each episode, Gianni comes down off the hill to source the meal he wants to cook that day. Then he goes back up to his kitchen and cooks it for you. Authentic Italian cooking in the village style, from San Francisco.
