Poi un giorno la primavera arriva, la luce cambia e senti quasi una carezza che ti dice che il peggio è passato. quante volte nella vita ci tocca ripartire, ricominciare da capo. ognuno ha il suo nascondiglio segreto dove trovare l'energia che gli serve, come le piante che magicamente fanno spuntare i germogli sui rami spogli. cosa ti dà l'energia per ricominciare, dove nascondi la tua riserva segreta?
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We are preparing the zeppole for tomorrow. if you want to know more about it read below 👉👉
"in italy, march 19th is the day of saint joseph, maria’s husband, as well as father’s day. even though this isn’t an official state holiday, in many parts of italy, especially in the south, st. joseph’s day is a special celebration.
on this day, pastry shops around italy sell zeppole di san giuseppe, fritters filled with pastry cream. this tradition dates back to 500 ac and the latin celebration of baccanali, which took place on march 17th in honor of bacchus and silinus, respectively, the gods of wine and wheat. the ancient romans would consume large quantities of wine and wheat-flour fritters to celebrate the two divinities. it should come as no surprise that st. joseph’s day, which comes two days later, often includes similar customs. the modern-day recipe for zeppole, however, was created fairly recently. it is believed that this type of fritter was invented by a convent of monks at the beginning of the 19th century.
the first written recipe dates back to 1836 by ippolito cavalcanti and was penned by ippolito cavalcanti, a neapolitan nobleman, who included the recipe in his book." (from www.academiabarilla.com)