Introduction
 Few desserts carry as much history, heart, and heavenly flavor as the Italian zeppole. Whether filled
 with cream, dusted with sugar, or served hot at a festival, the zeppola (singular) is more than just fried
 dough — it’s a culinary symbol of faith, family, and joy that has traveled over two thousand years
 through time.
 ## Ancient Rome (200 BC – 200 AD): The Birth of Fried Celebration
 The roots of the zeppole trace all the way back to Ancient Rome, where people celebrated the Festival
 of Liberalia each year on March 17. Romans honored the gods Liber and Libera, deities of wine and
 fertility, marking the arrival of spring. Roman cooks prepared sweet fritters made from wheat flour and
 honey, fried in hot oil or animal fat, symbolizing prosperity and renewal.
 ## The Middle Ages (1000 – 1500 AD): Monks, Nuns, and Sweet
 Devotion
 As Christianity spread across Italy, monasteries became the heart of both faith and food. Monks and
 nuns refined recipes for pastries using sugar, eggs, wheat flour, and olive oil. Fried sweets were made
 for feast days, laying the groundwork for the Zeppola di San Giuseppe tied to Saint Joseph, the patron
 saint of fathers.
 ## 1500s–1600s: The Feast of Saint Joseph and the Neapolitan
 Invention
 By the Renaissance, Naples had become a center of culinary innovation. During a famine, Saint
 Joseph was said to have provided food for the people. In gratitude, Neapolitans created the Zeppola di
 San Giuseppe — a ring of fried dough filled with custard and topped with a cherry — celebrated each
 March 19 for the Feast of Saint Joseph.
 ## 1837 AD: The Zeppole Enters the Culinary Record
 The first official recipe appeared in 1837 in Cucina Teorico-Pratica by Ippolito Cavalcanti. His version
 included fried and baked zeppole filled with pastry cream. Baker Pasquale Pintauro later refined and
 popularized the pastry in Naples.
## 1800s–1900s: From Naples to the New World
 Italian immigrants brought zeppole to the United States, where it became a favorite at church feasts
 and fairs. Cities like New York, Boston, and Philadelphia embraced zeppole as a nostalgic connection
 to Italy.
 ## Zeppole Around Italy: Regional Variations
 Across Italy, zeppole vary by region: Sicilian sfinge filled with ricotta, Calabrian savory versions with
 anchovies, Sardinian zippulas flavored with citrus zest, and northern frittelle filled with raisins or cream.
 ## Modern Revival — Camerieri Zeppole Mix
 Today, Joseph A. Camerieri continues this tradition through Camerieri Zeppole Mix — crafted with
 imported Italian double-zero flour, non-GMO ingredients, and organic coconut oil. This mix preserves
 The authentic flavor of Naples while offering a healthier, modern twist.
 ## Timeline Summary
 Year
 Event
 200 BC–200 AD
 1000–1500 AD
 1500s–1600s
 Roman frictilia fritters during the Festival of Liberalia
 Monastic recipes refined across Italy
 Zeppola di San Giuseppe created in Naples
 1837 AD
 1800s–1900s
 2000s
 First written recipe by Ippolito Cavalcanti
 Italian immigrants bring zeppole to America
 Camerieri Zeppole Mix revives tradition with healthier ingredients
 The zeppola isn’t just a pastry — it’s a living piece of Italian heritage. Born from faith, perfected by
 family, and reborn through innovation, it stands as a symbol of how tradition and modernity can coexist.
 Thanks to Camerieri Zeppole Mix, that legacy continues — one delicious, sugar-dusted bite at a time.