Sitting here killing time waiting for Danilo Bakery (aka Bao Necci) to open at 9:00 to pick up my yearly zeppole fix and wondering how the competition stacks up. Last year I got sfingi at Victoria and thought they were fine but damn me if I could tell the difference between sfingi and zeppole. Even the lad at Danilo didn't know, and theorized that it could be different nomenclature based on geography rather than ingredients/technique. Any theories? And let's not get caught up in a discussion about how they do or don't celebrate San Giuseppe in Italia.