The 19th of March is the Festa di San Giuseppe in Italy in honour of Joseph, Jesus Christ’s step-father. It is celebrated as Father’s Day and a type of doughnut, Bignè di San Giuseppe is served. Bignè di San Giuseppe take on different names depending on where they are made- zeppole or sfinci in Sicilia, tortelli in Milano, zippulas sarde in Sardegna and bignè and confetti elsewhere. They were traditionally made with flour and water, shaped like wreaths, deep-fried and sprinkled with icing sugar, sugar and cinnamon or brushed with honey. Today, particularly in Naples, they add eggs and make a type of Choux pastry. In Sicilia they can be filled with a sweet ricotta cream flavoured with chocolate and candied citrus peel. In other places they are filled or topped with pastry cream and topped with amarena cherries. Some are flavoured with lemon or orange zest, liqueur or rice (Umbria, Firenze and eastern Sicilia). In some places the dough can be yeasted (Lazio and Campania) or include potatoes.