The Italian fried dough often sold at festivals is called zeppole.
Zeppole are fried Italian pastries whose size, texture, and shape vary by region. They may be simple dough balls dusted with powdered sugar, or more elaborate pastries filled or topped with custard, jelly, cream, or honey. Some versions are made from bread-like dough, while others use choux pastry.
The best-known festival association is Saint Joseph’s Day, celebrated on March 19. In many Italian communities, bakeries and temporary street stalls sell zeppole during the festivities. The Neapolitan zeppola di San Giuseppe is typically decorated with pastry cream and a sour cherry, and may be fried or baked.
The plural name can hide regional differences: zeppola is the singular form, and Sardinia’s carnival pastry tzípulas is related but distinct. Zeppole can also be savory, including versions filled with anchovy, so the word does not always mean a sweet doughnut.