One of the first signs of spring in Rhode Island is zeppole returning to bakery shelves. While the main day to eat zeppole is St. Joseph's Day, which falls on March 19, the cream-filled pastries start ...

Don DePettrillo wasn't making zeppole with a variety of fillings when he opened his first bakery in Providence in 1967. That's all changed now with zeppole available in six varieties at his Original ...

1. Combine dry ingredients in a mixing bowl. 2. Whisk wet ingredients until frothy. Fold in dry ingredients, being careful not to overmix, to form a stiff dough. 3. In a heavy-bottomed pan or in a ...

JOHNSTON, R.I. (WPRI) ─ It’s a treat thousands of Rhode Islanders line up for every year. The zeppola has become a St. Joseph’s Day staple. It’s a cream-filled pastry that bakeries across the state ...

Who has the best shell? Who makes the creamiest filling? Who has the biggest? Baked or fried? Though baked shells dominate today's marketplace, fried makes for a softer zeppole, more traditional, and ...

Zeppole calabresi are divine savoury donuts on high demand in our household! This zeppole recipe uses the traditional Calabrian method, taught to us by Nonna Maria. She has been making her family ...

JOHNSTON, R.I. (WPRI) — It’s that time of year again, when Rhode Islanders head to the Original Italian Bakery in droves to pick up some zeppole ahead of St. Joseph’s Day. The zeppola is a St.

Add Yahoo as a preferred source to see more of our stories on Google. It's pretty clear Rhode Islanders have some favorite spots to get their zeppole. In the first round of our bracket challenge to ...

Essential hospital workers did not let the blizzard stop them from getting to work on Monday. Johnston mayor provides update on blizzard response, cleanup Johnston MayorJoseph Polisena Jr. provided an ...