The ingredients for this very sticky, honey-coated Calabrian sweet could not be simpler, yet the skill of the local cooks transforms them into something that is pretty to look at and delicious to eat. Zeppole are traditionally made on La Festa di San Giuseppe (Saint Joseph’s Day) on 19 March. In Rome, Naples and Sicily, these little pastries are sometimes sold on street corners and are given away as gifts. In certain parts of Calabria, savoury anchovy zeppole are eaten on New Year’s Eve and New Year’s Day.
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