Father’s Day in Italy always falls on la festa di San Giuseppe - St. Joseph’s Day - 19 March. We celebrate with cakes of course. Zeppole di San Giuseppe.
Made using a soft choux pastry, baked and then fried according to the original recipe although you can just bake them. Once cool they are filled with crema pasticciera (crème pâtissière) before being topped with some more of the pastry cream and finished with sour cherries in syrup.
The wonderfully named chiacchiere (from the verb chiacchierare, to chatter, to gossip and so named because of the crunch they make). Thin fried pastries we eat during Carnevale season before lent.
Colomba di Pasqua. Italy’s traditional Easter cake.