From the blog

Zeppole del Pezzente

Zeppole del Pezzente are inevitable on the Christmas Eve table.

Among the family recipes related to Christmas, the most beloved is that of the honey-boiled zeppole, which someone calls Zeppole del Pezzente (of the poor).

Prepared in the days before the holidays (it is tradition to have them on the table at the Immaculate), find their consecration on the table on Christmas Eve along with Struffoli and other delights of this period.

Simple ingredients and a preparation reminiscent of that of beigné pasta.


  • 1/2 l water,
  • 50 gr EVO oil,
  • 1 pinch of salt,
  • grated rind of orange and lemon,
  • 450 gr. plain flour,
  • 1 egg,
  • 500 gr. honey,
  • candied fruits
  • colored sprinkles

Bring water, oil, salt and grated citrus peel to a boil in a pot. Remove from the heat and add the flour to rain, mixing well with a wooden spoon to avoid lumps. When the dough becomes homogeneous put the pot on the stove and cook gently for a few minutes, until you see the dough come off the walls of the pot.

At this point remove the pot from the heat and pass the hot dough into a bowl or other non-plastic container. Let it cool for a few minutes and then add the egg, mixing it well. Take small parts and spread them with the palm of your hand until you create small cords that you will join at the two ends to create the zeppoline. They can be placed on squares of baking paper that you have prepared and that will help you to put them in boiling oil for frying.

The zuppole should just brown and then be removed and put to drain on sheets of paper towels and then passed in a beautiful tray. Melt the honey in a saucepan with a little water and pour it hot on the zeppole placed inside the tray that can be garnished with colored sprinkles and candied fruit at your convenience.