Italians Celebrate Saint Joseph's Day on March 19

Italy - The Banquet Day of Saint Joseph

Italians love celebrating. Two years after the banquet of Saint Patrick, on March 19th, Italians all over the human race observe Saint Joseph's Day. Saint Chief Joseph is the father of Jesus Of Nazareth and the hubby of Mary. He is the Patron Saint of carpenters, house purchasers and sellers, fathers, confectioners, wheelwrights, and working people. Numerous states see him as their frequenter saint too, including Austria, Canada, Mexico, Sicily, Turin, and Firenze Italy.

According to legend, during the Center Ages terrible drought and dearth plagued Sicily. Sicilians prayed passionately to Saint Chief Joseph for rain. They promised that if he sent rain, they would set up a big banquet in his honour. While they waited, Sicilians survived on fava edible beans which saved them from starvation. Saint Chief Joseph heard their supplications and sent rain. The Sicilians never forgot their promise to him for answering their despairing prayers. In gratitude, to this very day, they throw dear their promise and pay court to him.

Every March 19th, Italians unfastened their Black Maria and pantries. First, three-tiered communion tables are erected to honor the Holy Place Trinity. A statue of Saint Joseph, surrounded by flowers and candles, decorates the top tier. On the adjacent two grades are nutrients like pasta, olive oil, fava beans, and adust goods. During the banquet, nutrient is generously offered to the needy. In the town foursquares of many towns and villages, big feast tabular arrays are erected. All the townspeople lend food, flowers, limes, candles, wine, and fava beans. No meats are placed on the communion table because the banquet twenty-four hours falls during the season of Lent. Foods made with breadstuff rotters are common because it is symbolical of a carpenter's sawdust. A particular vegetarian petite marmite soup including fava edible beans and breadstuff carefully adust in the form of a scepter to stand for his walking stick or a garland representing the Crown of Thorns are lovingly prepared and offered. At the end of the meal, every invitee takes nhome some of the food.

To get the festival, the local priest blesses the communion table and its foods. Children portraying the Holy Place Family must sample all the nutrient on the altar. As each point is tasted, there is a beat axial rotation and everyone shouts "Viva San Giuseppe" to project away all of the wicked spirits. When the tasting is complete, the blessed loaf of breadstuff of bread is cut into pieces and shared with all. Legend edicts that whoever eats a piece of the breadstuff will have good luck throughout the adjacent year.

Saint Joseph's Day is a twenty-four hours for eating and celebrating with friends and family. There are many formulas passed down through the coevals for this very particular occasion. One of the most common is for "zeppole", a deep-fried donut-like treat. So on March 19th, I trust you take the clip to do and bask zeppole. I wish all my Italian family, friends, and readers Buon Giorno di San Giuseppe - Happy St. Joseph's Day. "Viva San Giuseppe!"

Zeppole

For the dough:

2 cups sifted flour

2 cups water

10 troy ounces granulated sugar

½ teaspoon salt

3 tablespoonfuls olive oil

2 big eggs

¼ cup White wine

A pot of oil for frying

For the dredging:

3 teaspoons powdery cinnamon bark amalgamated with 1 cup sugar

Combine water, sugar, and 3 tablespoonfuls of oil in a heavy saucepan and convey to a boil. Mix flour into boiling H2O mixture all at once. Remove from Remove from heat energy energy and get whisking or stirring with a wooden spoon until the mixture word forms a mass. Tax Return to low heat advertisement cook 5 minutes, stirring constantly. Remove from heat, and add eggs 1 at a time. Beat vigorously after each improver or the egg will cook. Add vino and beat out the dough until satiny. Grease a countertop or board with oil. Bend out the dough and rap down flat. Fold sides over on itself so there are 3 layers. Repeat this five more than times. Heat oil in a big pot or fryer. Take about 1/3 of dough and axial rotation out in a log, to the thickness of your thumb. Pinch off a teaspoon size piece. Topographic Point 3 or 4 at a clip into boiling oil. Bend and Fry until aureate on both sides. Drain on brownish paper. Topographic Point into a paper bag and scatter powdery refined sugar over them. Stopping Point the bag and shingle to cover with sugar.