Talk:Zeppola

Pronunciation?
Zeppoles have been a tradition in my family going back over 70 years. My grandmother made these when I was a child and called them zeppoles with a soft e sound at the end like Zep-pol. I've heard them pronounce with a hard e sound Zep-pole. Which is correct? (Richard LaRusso (talk) 17:22, 5 October 2017 (UTC))

I'm confused...
Where i come from, (New Jersey) zeppoles are fried with nothing on them. Is this where i'm from? or is it just something not included in the article? —Preceding unsigned comment added by Greasynmoist (talk • contribs) 01:20, 26 February 2008 (UTC)

I am from Brooklyn, NY, and zeppoles there are deep-fried pizza dough fritters covered with powdered sugar. They are not overly sweet but quite saturated in oil. 2600:1700:5DD0:60A0:1C45:F27F:6E6F:1726 (talk) 06:49, 5 June 2020 (UTC)

American-Italian
Presumably it's because you're not in Italy. Most American-Italian food differs from the original Italian versions. Asriel (talk) 05:11, 8 October 2008 (UTC)

"Africans originally invented zeppole, but the Italians take credit for everything." really? come on.

The Italian-American community in Rhode Island commonly offers the zeppole pictured - the sweet, filled variety, on St. Joseph's Day. U.S. regions will vary, probably according to where the families came from in the Old Country.LTC (Ret.) David J. Cormier (talk) 13:46, 2 March 2016 (UTC)

No you're not wrong NJ..
Not because of differences in US & Italy, it's because the information & pics here aren't complete and need more contributions. The pics shown here as pastries, and descriptions as such are reflecting the way they're made in Salerno & those which are made here from that type of puff pastry kind. But it is not indicative of the way they started out or the way they are made in other regions of both Italy, Sicily & US.

That's Right
Zeppole can also refer to simply fried dough — Preceding unsigned comment added by 70.83.44.64 (talk) 16:21, 19 March 2013 (UTC)

Add American Zeppoles, Please
American zeppoles, particularly the Italian immigrant recipe from New York, absolutely need to be included in this article since, I would wager, a majority of people coming here for information are only familiar with the American variety, typically deep-fried two-inch fritters of pizza dough coated beyond saturation with powdered sugar. By the way. they're forking delicious and everyone should taste them at least once before they die. 2600:1700:5DD0:3E40:25D2:B97C:9FFE:F25B (talk) 03:26, 20 July 2021 (UTC)