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Zeppole

Well, it's March, and for me, it's Zeppole time. Well, that's when they start making them at Molisana (Somerled ave) for the festival of San Gennaro. I was just there today, and got two - a whipped cream filled one and a ricotta filled one, and well, I'm not happy. They are quite small in size, a little expensive (2.50 for the cream, 2.75 for the ricotta) and were so greasy I could barely finish it. Now, I love greasy food as much as the next person (can you say breakfast at Cosmos??) but this was greasy like the oil wasn't at the right temperature and instead of frying the pastries absorbed oil and then fried.

Are there any other Italian bakeries that make these delicious fried dough jewels?

Will travel for good zeppole.

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  1. oooh more fried food... I am O.D.ing on fried foods right now, but could totally take one for the team to try more fried products, and zeppoles fit the bill... help us out Montreal Chowhounders! Why is fried dough so delicious? (stupid diet)

    1. I don't actually have any suggestions but just wanted to add that they are traditionally made for La Festa di San Giuseppe (Saint Joseph's Day) on March 19th. :)

      1. The Alati-Caserta (277 Dante, 514 271-3013) version isn't deep-fried but is highly satsifactory. The ones at Alati (5265 Jean-Talon East in St-Léonard, 514-729-289) are legendary but, last I heard, only available on March 19 and have to be ordered two weeks in advance (i.e. today).

        Am meaning to try the ones at Cornetteria (6528 St-Laurent, 514 277-8030) because I like their namesake pastries and because ...an endless banquet has this to say: "what may be the city’s best zeppole di San Giuseppe (Saturdays during Lent only) because they’re deep-fried, they’re filled with a truly fantastic whipped cream, they have a touch of lemon to them, and somehow, miraculously, they’re light. San Giuseppe, I’m sure, is smiling."

        4 Replies
        1. re: carswell

          Howdy!

          No need to order two weeks in advance. We just called now and they said we could stop by and pick them up at 2pm.

          1. re: carswell

            Not a big fan of the zeppole at Cornetteria although the staff seem like great people. Too much cream for the amount of dough means you have to fight to keep them from disintegrating in your hands and the amount of cream combined with the fact they are deep fried makes them much too rich. To me it seems like a zeppola very much geared to North American tastes. As for the quality of the cream, it is good but no better than you get at Alati-Caserta. Then again I found their cornette dry and pretty unremarkable so maybe its just a case of different strokes for different folks...

            1. re: thelonious777

              Well, it isn't the first time our tastes diverged.

              Given the weather, I didn't make the trek to Cornetteria yesterday. Will see if I can swing it next Saturday.

              Edit: Drat. Probably not. Have tickets to Peter Grimes at the Paramount...

            2. re: carswell

              ...an endless banquet has just posted a short piece on La Cornetteria's zeppole. Includes an exhortation ("Get 'em while they last!"), a pic and a quote from a pastry chef ("may be my favorite deep-fried dessert of all time"). Saturday (March 15) and Wednesday (March 19) are the last days they'll be on offer this year. Carpe diem.

              http://endlessbanquet.blogspot.com/20...

            3. San Marco makes them. Can't remember what they taste like, just remember that when my MIL Giuseppina was living in Montreal, she wasn't happy if we didn't buy them for her every year, and San Marco was close to her house.

              2 Replies
              1. re: Venusia

                Thanks for the correction on the "festa" - can't keep them all straight. LOL

                I think I will try both the Cornetteria and San Marco (if I can find it)

                1. re: maisonbistro

                  San Marco's easy to find. 1581 Jean-Talon East, just west of the Fabre metro station. 514 727-5401.

              2. There is a diference between Zeppoli and Zeppoli di San Giuseppe. Zeppoli are fried dough. My grandmother used to make two kinds -- one with sugar, and another savory one stuffed with anchovies. Zeppoli di San Giuseppe are a pastry and usually have a pastry cream filling. My father's name was Joseph so we would get these every year on St. Joseph's day, and it was traditional to pull his earlobe as we kissed him and wished him Happy St. Joseph's Day. I have no idea why we did that, but that was the tradition!

                1 Reply
                1. re: squasher1114

                  In Italy, zeppoli di San Giuseppe are definitely deep fried, with pastry cream filling. And boy, are they good. Not greasy at all, and more filling than you could believe could possibly be stuffed inside. I made hubby take photos before we ate ours, but I don't have the cable to upload photos to my laptop with me - will have to wait until I'm back to show you guys what real zeppoli look like...unfortunately, much as I'd love to, I can't share their taste with you...we practically inhaled them...