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Zeppoli opens in August
Zeppoli, the popular fried dough treat of Sicily, is also the name of chef Joey Baldino's debut restaurant, a casual 35-seat BYOB opening in August in Collingswood.
Zeppoli opens in August
Zeppoli, the popular fried dough treat of Sicily, is also the name of chef Joey Baldino’s debut restaurant, a casual 35-seat BYOB opening in August in Collingswood (618 Collings Ave.). After building a career learning and cooking alongside Marc Vetri, Georges Perrier, Michael Solomonov, Jose Garces and Alice Waters and spending time in Italy perfecting his skills under the influence of renowned chef Anna Tasca Lanza, Baldino plans on presenting Italian cuisine that drawing heavily from the island of Sicily. Divided into four sections (antipasti, pasta, entrées, dessert), the menu ranges in price from $7 to $28 and will feature dishes like Sicilian fisherman stew with saffron and Moroccan couscous; gnocchi alla Argentiera, spinach and sheep’s milk ricotta gnocchi topped with Sicilian caciocavallo; and of course zeppoli for dessert. To stay up to date on the opening, follow Baldino on Twitter.
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