Saint Joseph’s Day, when zeppole are traditionally eaten, is celebrated on March 19.
The date is the Catholic feast day of Saint Joseph, the husband of Mary and the traditional foster father of Jesus. In Italy, the celebration is called Festa di San Giuseppe, and zeppole di San Giuseppe are closely associated with it. Bakeries and street vendors often sell the pastries around the feast.
Zeppole are deep-fried or baked pastries that vary considerably by region. They may be dusted with powdered sugar, filled with custard or pastry cream, or made as savory fried dough. In Rome, related pastries may be called bignè di San Giuseppe, while Sicilian and southern Italian versions have their own shapes and fillings.
March 19 is also Father’s Day in Italy, which adds another layer to the food tradition. A common mix-up is confusing Saint Joseph’s Day with February 14, Valentine’s Day, or with local festivals that happen near the same time. The fixed feast date remains March 19.