St. Phillips Package Design
Created for St. Phillips Bakery
Agency: Engine
Creative Direction & Package Design: Lee Gargano
Project Management: Kris Karski
Created for St. Phillips Bakery
Agency: Engine
Creative Direction & Package Design: Lee Gargano
Project Management: Kris Karski
Saint Joseph has traditionally been honored with these delicious fried pastries on the 19th of March. In Naples, where zeppole originated, they were fried and sold in the street and were a gift that everyone made to everyone else. Don Pasquale Pintauro, in 1840, was the first to fry and add cream to his zeppole outdoors infront of his shop. To this day, the fragrance of zeppole fried outdoors continues in Naples. The traditional recipe for zeppole was made from flour – and – water dough that was fried and dusted with sugar and powdered cinnamon or dipped in honey. The current, refined version of zeppole became a tradition quite late, perhaps towards the end of the 19th century. It’s a sweet, delicate pasta bigne, flavored with cream and added Amarena cherries. As in Naples, Toronto’s pastry shope churn out an amazing number of zeppole to fulfill the huge demand from not only Italian customers but also from the mainstream market. Today the demand for zeppole begins on February 1st and extends to Easter. Italian suppliers of the Amarena cherries are astounded by the volume of zeppole consumed in Toronto. St. Phillips fine bakeries would make Don Pasquale Pintauro proud.Although zeppole are not fried outdoors, the 168 year tradition continues in Toronto at St. Phillips Bakery. Please enjoy them while they’re available February 1st up until Easter.
