It's St Joseph's Day (3/19) - get your Italian donuts
- rworange Mar 19, 2007 08:34 AM
Just a reminder than on March 19th many Italian bakeries sell Italian donuts called sfingi & zeppole.
Emporio Rulli usually sells both. Victoria Bakery sells a custard filled zeppole which still ranks as one of the finest donuts I have ever eaten. Both places have shops in SF & Marin.
Melanie posted that Bovolo has zeppole today.
She also reported about a new Italian Bakery in Sebastopol called Sfoglia Italian Bakery & Cafe ... so might be something there.
Does anyone know if any Italian restaurants serve special St. Joseph's Day dishes. Here's a little on the General Board
Hope you'll report back on your finds.
Oh my god. I just got zeppole from Victoria and it's divine. The delicate, puffy crust is coated in sugar and filled with rich, cold custard. It was a pretty big guy, too--probably enough to share, though if you tried to take a piece of mine I'd be willing to use violence to defend it.
For those searching for this place, note that it's Victoria Pastry (not bakery). Also, I've never had zeppole before and didn't know what to look for; when I asked if they had an italian donut, they told me they didn't make donuts and directed me to other bakeries. Ask for zeppole by name.
I stopped in Greenbrae to check out the San Giuseppe action at Victoria Pastry and asked for zeppole. The counter lady said they didn't make zeppole but could offer me sfingi. I got the last custard-filled one. There were a bunch of ricotta ones left. This puppy cost me more than $4 with tax included.
It cracked me up that the shell is identical to a Chinese tong sah yuen (sugar-coated puff aka ja daan or egg bomb), made with eggy pate choux (cream puff pastry), deep-fried, and dusted with granulated sugar. The custard filling was not as rich as I expected, tasting a bit starchy here.
Image of custard-filled sfingi:
re: Melanie Wong
I got some Zeppole from Victoria N.B. because Danilo was closed (onna counta Monday). Pretty good,big,and I agree about the custard. Like the difference between Jello chocolate pudding and Sweet Princess Darcella's chocolate puddin' with eggs and stuff. I've always felt that Victoria's is not above cutting corners in ingredient-ville(particularly in the shortening neighborhood) For $.50 more i got more real food enjoyment out of the Ricotta version. Next year I'll go back to Danilo if they have them, otherwise Victoria's is a perfectly good back-up. Incidentally,what C.M. sold you as a sfingo looked just like what N.B. was calling a zeppola. Finally, on Sundays only Danilo (Green off Grant) makes lovely frittele. In this case little gems of citrussy rice puddin fried and rolled in sugar. I'm off for some right now.
Here's an emailed note from a shy 'hound:
"Dan stopped by Galli's Sanitary Bakery in SSF on his way to work today to pick up Zeppole, but alas they no longer make them ("Not enough Italians live here anymore")."