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La Cornetteria. You’ve probably heard of this tiny Italian patisserie before because of their zeppole. Ah, the famous zeppole that makes an appearance only once a year, for a one month limited time only. Come March, Italian bakeries from all over repurpose their ovens to produce the little puff pastry almost exclusively, popping them out at a dizzying pace. La Cornetteria happens to make some of the best ones.