The main festival celebrated in Italy in March is "Festa di San Giuseppe" (Saint Joseph's Day), which occurs on March 19th. This day is regarded as the Italian equivalent of Father's Day. It is celebrated with special treats such as "zeppole" and, in some regions, bonfires.
March 19 is celebrated as San Giuseppe, or Father's Day. This celebration features traditional foods like zeppole and calzone di Riccia, as well as the custom of preparing thirteen courses. The origin of this celebration in honor of San Giuseppe dates back to before the 1600s and is observed in many towns in the region, particularly on March 18 and 19. During this tradition, homes display altars decorated in honour of the saint, along with abundantly laid tables, songs, and prayers. In some towns, such as Santa Croce di Magliano and Venafro, small bonfires are lit in neighbourhoods, districts, and main squares. People gather around the bonfires, staying up all night while enjoying simple food and drinks. While women prepare the meals, guests engage in prayer and, in some villages, sing accompanied by accordion music and folk songs.
The courses may vary slightly by region and town, but the main dishes typically include legumes used to prepare "pezzente" dishes. These dishes feature cured meats, soups, and pasta served with flavorful cured meat called pezzente, as well as pasta topped with breadcrumbs. The second course would consist of dishes made with cod, mushrooms, asparagus, fish, rice, turnips, "fellata di France saccharate," and dried figs. During San Giuseppe celebrations, one essential item on Sicilians' tables is the traditional bread dedicated to the saint. This bread, known as the bread of San Giuseppe, is handcrafted using durum wheat flour. Local bakers typically shape it into forms representing carpenter's tools, which reflect San Giuseppe's profession. In addition to these shapes, bakers also create other symbols linked to Christian tradition.
In addition to bread, there are many other dishes typically associated with the feast of San Giuseppe. Among these are pasta with sardines and, for the second course, boga. This is an inexpensive fish that has long been a staple in Sicilian homes; it's a truly flavorful fish perfect for frying, roasting, or grilling. Additionally, there are the essential broad beans, artichokes, and peas, which reflect the region's humble culinary heritage. Finally, there is the famous salted ricotta, a traditional Sicilian cheese that has been made on the island for generations.
Saint Joseph is well-known for a famous dessert associated with his name: the zeppola. The zeppola is a traditional Italian dessert celebrated across the country, much like pizza, cassata, or pastiera. In ancient Rome, the feast of the Liberalia was celebrated on March 17, honouring Bacchus, the god of wine, and Silenus, the god of wheat. During this occasion, a wheat fritter was prepared, which is considered the ancestor of the Neapolitan zeppola. On the day of the feast, the saints visit the homes where they are expected, following the mass. Shortly after their arrival, the priest comes to offer a blessing. Once the blessing is given, the guests take their seats at the table and begin to eat.
Apart from the Zeppola, there are countless sweets that deserve a place on the tables of San Giuseppe, but the one that truly cannot be missed is the sfincia. This dessert is incredibly soft and features a delightful ricotta topping, along with chocolate chips and candied fruit confetti—it’s truly mouth-watering! The sfincia originated with the Poor Clares at the Convent of San Francesco alle Stimmate, a convent that no longer exists. Over the years, Sicilian pastry chefs have developed many different recipes, all boasting an incredible flavour, making them perfect for paying homage to San Giuseppe.
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