Open since 1988, and with a second location at the Jean-Talon Market, Patisserie St-Martin is a staple for Italian sweets in — and out — of the city. Come spring, it’s slinging zeppole, in pistachio, limoncello, and Nutella flavours.

For the eighth year running, Stefano Faita and Michele Forgione’s supremely popular Little Italy pizzeria Gema will be cranking out perhaps the city’s most sought-after zeppole in a one-day, high-intensity affair, known to generate queues snaking down Saint-Dominique. Mark your calendars: They start at 10 a.m. on March 19 and go on for as long as quantities last.

In business since 1968, Little Italy’s highly praised Pasticceria Alati-Caserta is now run by the next generation, but its operation (and sweets) remain just as impressive. Every year, the bakery produces both fried and baked zeppole in a variety of flavours, including pistachio ricotta, tiramisu cream, and gianduja (chocolate hazelnut).

This Rosemont bakery has zeppole seekers covered with flavours ranging from ricotta to hazelnut and tiramisu, available up until Easter. While there, get a slab of fresh tomato pizza and a spinach and mozzarella roll to go.

This takeout- and delivery-only NDG pizza spot is expanding on its normal dessert offering in honour of San Giuseppe. On March 19 and 20, it’s selling zeppole, filled with a citrus-spiked whipped ricotta cream.

Elena’s resident pastry chef Michelle Marek succeeds again, this time with a gorgeous spin on the Italian classic. The St-Henri pizzeria’s zeppole are loaded with pistachio cream and topped with a cluster of the nut, plus a cherry for good measure. Available March 18 and 19.

Operating out of this St-Leonard pastry shop, Sisterly Sweets has developed a reputation for its worth-the-trip confections, including its take on the deep-fried choux pastry dessert. They’ve got a nice selection of flavours, but ricotta-filled, and cherry-topped is where it’s at.

This St-Denis spot, an expert in Apulian food traditions, is committed to “selling zeppole in the classic way, exactly like in Italy,” owner Pierpaolo Sansone says. They are filled with a Chantilly cream, topped with an Amarena cherry, and available daily until the end of March. 

Clarke Café caters to those who believe zeppole deserve an entire season, not just one saintly day: Its version are filled with a ricotta, chocolate chip, and almond filling, and are available at its Centre street locale until the end of April.

Have a hankering for a zeppole in the Verdun area? Rita is among the more recent additions to the city’s zeppole scene, but their version — piped with pastry cream and topped with an Amarena cherry — is classic.

This time of year, Italian pastry chef and Arte & Farina co-owner Sandro Carpene brings his attention to the mighty zeppole. Head to this Village pastry shop for zeppole filled with a ricotta, pistachio, and a candied orange cream.