St. Joseph’s Day is marked special dishes in honor of the saint who is regarded by many in Sicily as their patron saint. The St. Joseph’s Day feast originated after a severe drought in Sicily in the Middle Ages. People prayed to him asking for rain and promising a feast. The rain came and so did the feast, which is celebrated every March 19.
The Dish: Pasta di San Giuseppe (St. Joseph)
What’s Inside: Perciatelli pasta (a long tubular pasta) is mixed with fresh sardines and a sauce made of onions, garlic, currants, pine nuts, anchovies, crushed red pepper, fennel, parsley and breadcrumbs (the breadcrumbs symbolize the shavings in Joseph’s woodshop).
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How’s It Taste: When traveling in a foreign county, like many, I dream about coming upon a little café where real local food is served and having a dish that is the epitome of where I am. That’s the way I felt about Pasta di San Giuseppe when I had it recently at sister restaurant La Bussola (don’t worry as it should be available to order in Mineola as well). All the distinct flavors of Sicily come together in this hearty pasta.
Sides: If you’re celebrating St. Joseph’s Day, be sure to end the meal with zeppoles and other St. Joseph’s day pastries.
