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Word on the Sweet: Zeppole Season at La Cornetteria

While La Cornetteria’s cornetti are celebrated all year round, the spotlight shifts to their awaited zeppole come March. They’re traditionally consumed on Saint Joseph’s Day, but this Little Italy bakery extends tradition by hooking us up with these Italian pastries all month long. That’s what’s up.

Piped in rounds and fried fresh every morning, each golden wonder is coated in white sugar before getting sliced in half to make room for lavish cream filling. Flavors come in ricotta, pistachio and hazelnut. Remember, the last two varieties make an appearance on weekends exclusively.

Try not to slobber all over your keyboard as you give this ricotta-stuffed zeppole ($2.95) a sensual up-and-down. Despite its crunchy and sturdy-looking exterior, it’s delicate and supple (at least when it’s not minutes out of the fryer). You have to slide your hand and cup its bottom to avoid spills if you’re not okay with licking the floor. 

Small and chubby, it’s like a cross between a cream puff and a doughnut with its soft, airy and eggy layers of dough divided by a cloud of ricotta and whipped cream kissed with vanilla that oozes out the edges from the slightest pressure. I can’t make sense of how oily yet dangerously light it is on the stomach. But then again, it’s not like I care when my arm’s already out to reach for another. 

Zeppole season ends March 31st.



 La Cornetteria

6528 blvd. Saint-Laurent | map


La Cornetteria on Urbanspoon

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