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JOHNSTON 
Don DePettrillo wasn t making zeppole with a variety of fillings when he opened his first bakery in Providence in 1967.
That s all changed now with zeppole available in six varieties at his Original Italian Bakery in Johnston which he opened in 2007.
Here in the tinest of bakeries, there s the creamy custard-like pastry cream that is traditional for zeppole, plus ricotta cheese, chocolate cream, pistachio, Irish cream and whipped cream and raspberry.
The flavors didn’t start until 10 years ago, said Joe Lembo who does marketing and PR for DePetrillo. They went from the custard, to ricotta to the Baily s (Irish Cream).   ....

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