father's day in Italy 19 march - festa del papà 19 marzo

19 March Father’s Day: zeppole and cream puffs (bignè) of St. Joseph

In Italy we celebrate Father’s Day on March 19th. This anniversary therefore, celebrates one of the most important reference figures: daddy.

In Italy there is the tradition to eat bignè (puff pastries), zeppole di San Giuseppe and frittelle (sweet pancakes). Celebration day is March 19th, St. Joseph’s day, the foster father of Jesus. As you can imagine, the Catholic Church has contributed much to the spread of this feast.

San Joseph - San Giuseppe 19 marzo marchFather’s Day in the world

It seems, however, that the commercial success of Father’s Day is due to the United States. To the parish life of a small Protestant community. In fact, in the United States Father’s Day is celebrated in June, the month of Daddy Dodd’s birthday. That is, a member of a prominent family in that community. Therefore, between May and June it is celebrated in other European countries, from Romania to Denmark. May is also the month for China and South Africa. Even in Russia it is celebrated but in February. Father’s Day is even an official holiday in Switzerland. Ultimately, it is a civil holiday. As it was in Italy, until 1976.

zeppole di san giuseppe

How Italians celebrate the Father’s Day

In the Catholic tradition, therefore, great emphasis is given to the role played by the foster father of Jesus. A role of protection and support that is proper to the father figure. In all regions of Italy, it is celebrated in different ways and, of course, with different recipes. Even in this case, in fact, the celebration cannot be separated from gastronomic sharing. Fried desserts are the great protagonists of the feast of St. Joseph. In Southern Italy the party is, definitely, very heartfelt. It is celebrated publicly with fires and bonfires. The rite of fire is linked to the peasant tradition that celebrates renewal in early spring. St. Joseph embodies, in fact, also the values of artisan and peasant tradition. Traditionally, elementary school children prepare a homework. That is, a craft creation, a drawing or a collage of different materials to give to your dad.

bignè di san giuseppe roma

The cream puffs (bignè) of St. Joseph in Rome

In Rome the sweet great protagonist is the bignè of San Giuseppe. A dessert that assumes, therefore, the very name of the Saint. Traditionally these are fried cream puffs, but they can also be prepared in the oven. The dough that is used to prepare St. Joseph’s cream puffs is a classic choix paste. Then filled with custard and sprinkled with icing sugar.

La ricetta del bignè di San Giuseppe

To prepare St. Joseph’s cream puffs you must first create a sugar syrup. Add the butter and melt over low heat. Then add the flour, stirring vigorously. You must form a solid dough that then put back on the fire for a couple of minutes. When the dough is cold, you can start working with a mixer by adding the eggs one at a time. The dough must be smooth and homogeneous to be able to transfer it into a piping bag. With the latter, in fact, the cream puffs will be formed. Finally, after cooking, they should be decorated with cream.bignè e zeppole di san giuseppe

They are spectacular!

  • 190 ml Water
  • 75 g butter
  • 110 g Flour 00
  • 3 Eggs (medium)
  • 10 g Sugar
  • 1 pinch of salt
  • q.b. Peanut oil (for frying)
  • 700 gr of custard (approx.)
  • q.b. Icing sugar (for garnish)

Where to eat the best cream puffs or zeppole of San Giuseppe in Rome

You can’t miss them. If you don’t feel like making them at home, go to one of the best pastry shops in the capital. Here is the list of our favorites:

  •  Ghimenti – Via Edoardo Jenner (Monteverde new)
  •  Pasticceria Regoli – Via dello Statuto 60 (Esquilino)
  •  Gruè – Viale Regina Margherita (Trieste)
  • Roscioli oven – Via dei Chiavari

This is a popular recipe in Sicily as well.

They call the sweets Sfince. Given the number of Sicilian pastry shops in Rome we can report:

  • D’Agnino – Via Vittorio Emanuele Orlando, 75 (Repubblica)
  • Pasticceria Siciliana – Via Cipro, 93 (Prati)
  • I Pupi siciliani – Via Jenner, 57 (Monteverde nuovo)
  • LLoder – Via Girolamo Benzoni, 15 (Ostiense)

St. Joseph’s puffs VS zeppole of St. Joseph

This is a derby worth savoring! The difference lies not so much on the flavor, but on the form and origin of the recipe. Unlike cream puffs bignè, zeppole have a more flattened shape and the cream is placed in the center above the dough. The decoration is usually a sour cherry in syrup or a red fruit. On the contrary, cream puffs are filled with cream only inside them. Externally, however, they are simply dusted with icing sugar. Fortunately, or unfortunately for those on a diet, in pastry shops you can find both versions. In other words, you’ll be spoilt for choice.

festa del papà 19 marzo - father's day

When to eat cream puffs and zeppole of St. Joseph and what to drink

The best time to eat zeppole or st. Joseph’s cream puffs is, therefore, March 19th. After lunch with loved ones. In this case I recommend, no mistakes. They can be enjoyed in combination with a good coffee or with sweet wine or demi-sec.

Moscato d’Asti, in a sweet version, therefore, has rich fruity and floral aromas. Which blend perfectly with the aroma of the custard. Light sparkling helps to remove the fatness of the fried sweet. The minerality and freshness of the wine also balances the sweet components of the recipe. Trust me, this is one of the best possible pairings.
If you are looking for something more niche, try a Malvasia di Bosa instead.