Saint Joseph’s Day, also called the Feast of St. Joseph or the Solemnity of Saint Joseph, is the principal feast day in Western Christianity of Saint Joseph- the husband of the Virgin Mary and legal father of Jesus Christ. St. Joseph’s Day is celebrated each March 19th. In the Catholic Church the feast of St. Joseph has the rank of solemnity- in the liturgical calendar of Roman Rite, a solemnity is a feast day of the highest rank celebrating a mystery of the faith. The observance begins with the vigil on the evening before the actual date of the feast. Guido Reni, painted the masterpiece pictured below, entitled: “Saint Joseph with the Infant Jesus.” Guido Reni was an Italian Baroque painter born in 1575. He painted primarily religious works but also mythological and allegorical subjects. Popular customs among Christians of various liturgical traditions observing St. Joseph’s Day include: attending Mass or The Divine Service, wearing red colored clothing, carrying dried fava beans that have been blessed, assembling home alters dedicated to St. Joseph, and attending a St. Joseph’s Day Parade or Procession. St. Joseph’s Day honors the Patron Saint and recognizes his role as a model of faith, family and work.
St. Joseph is considered the protector of families. Saint Joseph’s Day is a time to reflect on the importance of family values and relationships. St. Joseph is also viewed as a role model for workers, as his profession was that of a carpenter, the trade which he then taught to Jesus. In the majority of Italian communities, particularly in Sicily, a special feast called “La Tavola di San Giuseppe” is held on St. Joseph’s Day. It is customary to set the “Table of St. Joseph” on the evening of March 18th, with pasta, breads, vegetables, fresh fish and seafood, eggs, PASTRIES, fruit and wine. St. Joseph is revered for being dutiful, hardworking, and dedicated to his family. St. Joseph’s Feast Day is marked by a variety of folkloristic traditions, with food being an essential element. Since St. Joseph’s Day falls during Lent, the mainstay of dishes are MEATLESS!! By Catholic definition, fish is not counted as “meat.” Therefore, fish and seafood dishes are a prominent part of The Saint Joseph’s Day Table. Though dishes vary from region to region, they often include fava beans. Primarily a Sicilian crop, fava beans were one of the few crops that flourished during a severe Sicilian drought in the Middle Ages. Fava beans then became known as “Lucky Beans” and are a significant part of celebrating the Feast Day of Saint Joseph. Originating in Sicily, Italians Prayed to St. Joseph for relief from the plight of famine, and when “the rains came,” they prepared a feast to thank him for answering their Prayers. Sicilians set up their Table of St. Joseph to look more like altars, laden with exceptional foods, flowers, and devotional objects. La Tavola di San Giuseppe is a symbol of gratitude and a renewal of devotion to Saint Joseph, and that tradition has spread beyond Sicily, Italy and is celebrated in Italian-American communities and all across the world.
In Italy, the most important holidays are associated with a different type of food and/or dessert. Certain foods have a rich history or a theorized history as to why they are linked to specific holidays. ZEPPOLE are deep fried OR baked sweet dough pastries that are traditionally filled with CUSTARD, RICOTTA, and/or WHIPPED CREAM. After Zeppole are filled, they are topped with either MORE custard or whipped cream, powdered sugar, and a cherry. There are COUNTLESS flavors, varieties and variations of Zeppole made today. Some have said that Zeppole were invented by monks in a convent, and it was only in 1836 that the first recipe for Zeppole was seen in a cookbook. That Zeppole recipe was written by Ippolito Cavalcanti, a Neapolitan Nobleman. Numerous people believe that St. Joseph himself began the Zeppole “CRAZE!” One theory claims that after St. Joseph fled to Egypt with Mary and Jesus, he started to sell “sweets” to help provide for his family, and thusly tied confectioneries and desserts to his name. Another theory mentions that since St. Joseph was a Saint of carpenters and craftsmen there was “A Carpenter’s Feast,” where wooden toys were sold for children to enjoy. The original word for Zeppole is “Zeppola,” derived from the word “zeppa” which was the name for a wooden wedge used by carpenters and builders. No matter how this tradition came to be, Zeppole is THE MOST INFAMOUS dessert known to be eaten on this day.
Every region in Italy has an adaptation of the Zeppole Recipe. In Salento, Apulia Zeppole are made with water, lard, salt, flour, grated lemon, and eggs then fried in lard. In Reggio Calabria, ricotta cheese and cinnamon are added. In Rome, Zeppole are called Bigne’ and they are served plain with only a dusting of powdered sugar. In Naples, they are filled with vanilla cream or custard and they are called Zeppoli. The Sicilian version is a fluffy batter squeezed through a pastry tube into a circle, fried in oil, then filled with sweet ricotta cream cheese before getting a generous dusting of confectioners’ sugar and a cherry on top- they are called Sfinge di San Giuseppe. In Sicily, the Feast of Saint Joseph is met with genuine ardor. There are parades and processions, and in churches and homes, three-tiered altars are assembled and adorned with ornate food displays, including of course, the pastry dedicated to the celebration of its Patron Saint. Pronounced “sfeen-chay,” and spelled either “Sfince,” “Sfinci,” “Sfingi” or “Sfinge” the pastry is also garnished with crushed pistachios and candied citrus. Before being defeated by the Normans in the 11th century, Sicily was ruled by Arabs and they are credited with introducing ingredients such as pistachios, almonds, cinnamon, citrus and sugar to the region. Later, in the 1800s, Swiss pastry chefs who immigrated to Southern Italy and opened pastry shoppes in Naples and Palermo, introduced butter and cream into regional dessert recipes. The recipe for batter for Sfince reflects a mixture of these traditions: the pastry batter combines butter, water, and flour cooked on the stovetop and then enriched with eggs—essentially a choux, the same thick paste used to make cream puffs or gougeres.
The key to frying Sfince is to keep the frying oil to about 340 degrees F and to leave the pastry puffs in the oil for a good 5-6 minutes. Starting at around the 2 minute mark, the pastry will slowly begin to expand, eventually tripling in size and splitting open a bit as the water in the batter turns to steam. Sfince are best eaten soon after they emerge from their oil bath- biting into the still-warm pastry rolled in sugar is a tantalizing way to enjoy the delicate, crispy exterior and its airy, tender, slightly eggy interior. There is just as much a Fan BASE for the lavish, creamy, whipped ricotta-filled version! www.italymagazine.com provides the following recipe for Sfince:
Sfince Pastry Batter:
2/3 Cup Water
4 Tablespoons Unsalted Butter
¼ Teaspoon Salt
1 Cup Unbleached All-Purpose Flour
4 Large Eggs
1 Quart Sunflower or Natural Vegetable Oil for frying
Ricotta Cream:
3 Cups Well-Drained Whole Milk Ricotta
1 Cup Chilled Heavy Cream
¾ Cup Confectioners’ Sugar
¼ Teaspoon Pure Vanilla Extract
DIRECTIONS:
Make the Ricotta Cream: combine all ingredients in a stand mixer with the whisk attachment, beat -first on low speed- then on high speed until the cream is stiff and fluffy. Transfer the ricotta cream into a bowl, cover the mixture tightly, and refrigerate.
Make the Sfince Pastry: combine the water, butter, and salt in a medium, heavy-bottomed saucepan and set over medium heat. Cook, stirring, until the butter is melted, then raise the heat to high and bring to a boil. Remove the pot from the heat and dump the flour in all at once. Stir vigorously with a wooden spoon or silicone spatula until the mixture comes together in a rough mass. Return the pot to the heat and cook stirring constantly, on medium-low for a minute or so, until the mass has formed a smooth, soft, ball of dough the color of almond paste. Transfer the dough into the work bowl of a food processor or stand mixer fitted with the whisk attachment, and let dough cool for 15 minutes. Pulse or mix the dough briefly to break it up, then add the eggs one at a time, and process or mix until smooth. You’ll end up with a smooth paste that is somewhere between dough and batter–dense and sticky. Scrape the mixture into a bowl. Lightly coat a sheet of plastic wrap with a thin film of sunflower or vegetable oil and place it directly over the batter. Let it rest while you heat the oil. Prepare a baking sheet or platter lined with paper towels. Heat 2-3 inches of oil to medium-hot, 340 degrees F in a medium, high-sided saucepan. The oil should not be too hot, otherwise the Sfince will brown too quickly on the outside before the pastry is fully cooked. When the oil is ready, drop 2 or 3 walnut sized dollops of batter into the oil. Fry the Sfince, turning them every-so-often, for 5-6 minutes- this frying time gives the Sfince time to inflate into fluffy, airy puffs. Transfer the Sfince onto the paper towel lined pans. Keep frying until all batter is utilized, continuing to drain the Sfince on paper towels. To fill the Sfince, fill a pastry bag fitted with a plain or star tip with the prepared, chilled ricotta cream. Fill pastry generously so that a cap of cream overflows. Frost the tops with ricotta cream mixture as well. GARNISH each pastry with: a glaceed cherry, a shower of crushed pistachios, shaved chocolate, and/or a candied piece of citrus.
*NOTE: You can also enjoy the Sfince without filling, just roll them in granulated sugar as they come out of the frying pan and eat them while they are still warm!
The www.providencejournal.com offers www.ribbqnews.com readers the opportunity to VOTE for their favorite Rhode Island bakery’s Zeppole Recipe from a list of “SWEET SIXTEEN” stellar contenders! Reader Favorites and Food Editor Favorites assisted in compiling the list of highly recommended places to buy Zeppole in Rhode Island. The ProJo writes, “It’s safe to say that you’ll find more Zeppole per square foot in Rhode Island than anywhere else in the nation. And
it’s not because of the state’s small footprint. Big bakeries, little neighborhood spots, Italian markets, artisan bakeries, grocery stores and even farms all offer the pastry, especially come March. It’s THE food to celebrate St. Joseph’s feast day on March 19th.” The Sweet 16 Contending Bakeries are: Vesta Bakery vs Borelli’s Pastry Shop; DeLuise Bakery vs Neapolis Food Emporium; Wright’s Dairy Farm & Bakery vs Pastryland Bakery; Felicia’s Coffee vs Colvitto’s Pizza and Bakery; Antonio’s Bakery vs Ivy & Lace Bake Shop; LaSalle Bakery vs Scialo’s County Bakery; Buono’s Bakery vs Scialo’s Bros. Bakery; and The Original Italian Bakery vs Juliana’s Italian Bakery. The ProJo states, “Because ranking these (bakery) choices is hard, we put the names into an online randomizer to determine the match-ups. Take a look at the match-ups and register your votes all the way through (each round!)” Refer to the ProJo Article published on March 13th, 2025 for Round 1 of The Bracket Voting. In the Article, written by Gail Ciampa, The ProJo also lists each bakery’s address and contact info, along with descriptions of each bakery’s Zeppole *SPECIALTY FLAVORS!* and *UNIQUE ZEPPOLE TWISTS*… On top of that, The ProJo Article provides you with an accompanying “ZEPPOLE PHOTOSHOOT” that will leave all of you Voters and Patrons salivating!!! … *It’s a WIN-WIN scenario for you as a Voter!*
What BBQ FISH and SEAFOOD dishes can you serve on St. Joseph’s Day? Grilled Red Snapper, Tilapia, Salmon, Halibut, Grilled Octopus or even Grilled Skate Wing are BBQ-Centric fish dishes which are traditional for this Lenten Holiday. www.allrecipes.com and www.afarmgirldabbles.com feature copious recipes for Grilled Seafood Dishes. You may find the “35 Best Grilled Fish Recipes” at www.delish.com including award-winning recipes for succulent Grilled Octopus, savory Grilled Tuna Steak with Scallion Sauce, and sweet and spicy Grilled Honey-Chipotle Salmon Foil Packets. Table of Saint Joseph Feasts also include: “Minestras”- thick, rich soups made of favas, lentils, and other types of beans, together with escarole, broccolini, fennel stalks, and celery. Breadcrumb stuffed artichokes are also a popular addition to the Table of Saint Joseph Feasts. Pasta Con Sarde- pasta with sardines, is served along with: Pasta with Breadcrumbs- with the breadcrumbs in each dish representing sawdust, symbolizing St. Joseph’s labor as a carpenter; as well as a multitude of Pasta with Seafood Dishes, such as Shrimp Scampi. Additionally, Bacala- fried cod, and seafood dishes such as Garlic-Lemon Scallops are delicious choices to add to your Table of Saint Joseph. Acclaimed Chef Thomas Joseph Perone shares his scrumptious recipe for “St. Joseph’s Day Pasta,” featuring marinated fish and robust aromatics at www.appetitomagazine.com
La Tavola di San Giuseppe is meant to be shared with family, friends, strangers and especially the impoverished needful= Reflecting the spirit of generosity and community. May the commemoration and emblematic, denotative “THANK YOU,” and the devotional renewal honoring the Patron Saint, Joseph, bring you bountiful blessings. May you be so fortunate as to share GOODNESS APLENTY with one-and-all, where the cornucopia of abundance is given as alms to the poor. May you carry on and continue the tradition of kindness, charitableness, and benevolence–where no one is ever turned away from the Table of St. Joseph.
–“BENEDICI IL CIBO DAVANTI A NOI
LA FAMILGLIA ACCANTO NOI
E L’AMORE TRA DI NOI.”
–ITALIAN BLESSING = “BLESS THE FOOD IN FRONT OF US, THE FAMILY NEXT TO US, AND THE LOVE BETWEEN US.”
