Zeppolina con ricotta
Photo from
Al Gelso D'Oro da Nonna Sceppa · Capaccio Paestum
The story
**Zeppolina con ricotta** is a traditional Italian pastry characterized by its light, airy texture and creamy filling. While many variations of zeppole exist across Italy, this specific iteration is deeply rooted in the culinary traditions of Southern Italy. It is most notably associated with the Campania region, particularly in the area of Capaccio Paestum.
The dish typically consists of a deep-fried dough, often made from a light batter of flour, eggs, and sometimes a touch of liqueur, which creates a crisp exterior and a hollow, soft interior. The defining feature is the generous filling of sweetened ricotta cheese, which provides a creamy contrast to the fried dough. According to culinary creator Francesco Zini, a standout version of this delicacy can be found at Al Gelso D'Oro da Nonna Sceppa in Capaccio Paestum, Italy, highlighting the importance of artisanal, family-style preparation in achieving authentic flavor profiles.
A great zeppolina con ricotta is distinguished by the structural integrity of the dough; it must remain crisp enough to hold the weight of the ricotta without becoming greasy or soggy. The ricotta filling should be smooth, lightly sweetened, and ideally infused with citrus zest or vanilla. Regional variations may include different toppings, such as a dusting of powdered sugar or a drizzle of honey, and some local iterations may incorporate candied fruits or chocolate shavings to enhance the sweetness.
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Where to eat it
1 place reviewed by YouTube creators.
Capaccio Paestum (1)
What creators say
Highlights from 1 creator review of Zeppolina con ricotta.
Gel Sodoro da Nonna Sheppa, located in Piana del Sele, Pestum, is a traditional restaurant that excels in showcasing the finest local ingredients, particularly seafood. Despite initial reservations about the ambiance, the dining experience proved to be exceptional. The menu offers a wide array of dishes, with a strong emphasis on fresh fish. Standout dishes included the incredibly fresh Freselle with tomatoes and basil, the creamy Eggplant Croquettes, and the perfectly prepared Baby Artichokes. The Linguine with Lobster was a rich and decadent pasta dish, while the Ravioli with Buffalo Ricotta were delicate and flavorful. The main courses, such as the Sea Bream with Artichokes and the Fried Calamari, were executed with precision. The tableside preparation of the Sole Mugnaia added a touch of elegance. Overall, the restaurant delivers a high-quality culinary experience rooted in tradition and excellent ingredients.