Sweets of Saint Joseph in Sicily: a celebration of devotion and delight
In Sicily, the feast of Saint Joseph, celebrated on March 19th, is a deeply significant religious and cultural event. Not only is it dedicated to the patron saint of carpenters and the poor, but it also coincides with Father’s Day and is honored with celebrations that blend faith, tradition, and gastronomy. The ‘Tavola di San Giuseppe’ (Saint Joseph’s Table), set up in various towns across the island as a tribute to the saint for having freed Sicily from famine during the Middle Ages, is a symbol of hospitality and sharing. Meanwhile, sacred processions and rituals mark the day, such as those held in Gangi in the Madonie region and Santa Croce Camerina in the province of Ragusa. Another hallmark of this day is the ‘Vampa di San Giuseppe,’ a uniquely Palermitan tradition in which a massive bonfire is lit in the city’s historic center. However, one of the most indulgent aspects of this celebration is undoubtedly the preparation of traditional sweets, which vary from region to region but share a common thread: rich ingredients and deep-frying, symbolizing abundance and festivity. The sweets of Saint Joseph take you on a journey of flavors: are you ready for a delicious tour with Sicilian Secrets?
When the sacred and the profane intersect, food is often the element that binds them together. On March 19th, Sicily honors its traditions with the delectable sweets of Saint Joseph. The saint, celebrated in various ways across the island, is also commemorated through recipes that are an essential part of a truly Sicilian moment of sharing. Among the delicacies enjoyed on Saint Joseph’s Day are dishes like pasta with sardines or the renowned ‘Pane di San Giuseppe’, a special bread enriched with fennel seeds. These culinary offerings herald the arrival of spring, a season historically associated with fertility and abundance, celebrated in ancient times with Dionysian rituals and Bacchanalian feasts.
Saint Joseph is known as the protector of orphans and the poor, which is why many Sicilian towns continue the tradition of the tavulata. Originally, this was a banquet prepared for the neighborhood’s orphans, and today, it remains a custom among the most devout families. With collaborative effort, a lavish spread of homemade delicacies is laid out, with preparations beginning days in advance.
Yes, we know…we haven’t yet talked about the sweets of Saint Joseph! But a great dessert is always worth the wait, isn’t it?
The sfince of Saint Joseph are among the most representative sweets of the feast, especially popular in Palermo. Their name derives from the Latin ‘spongia’, meaning sponge, which perfectly describes their texture: soft and airy, they are fried to a golden brown and then filled with a generous amount of sheep’s ricotta cream, sugar, and chocolate chips. The decoration is completed with candied cherries, crushed pistachios, or candied orange peel.
This delicacy originates from an ancient monastic tradition and has since become one of the most iconic gastronomic symbols of the festival. According to historical sources, this dessert – although known by different names – is mentioned in both the Quran and the Bible, and it is believed to be an evolved version of Arab or Persian fried sweets. It was the nuns of the Stigmata Monastery in Palermo who transformed this fritter into a masterpiece, later passing the recipe on to local pastry chefs, who then added their own touch: ricotta, pistachios, and candied orange.
How to make them? Here’s the recipe >>
In Catania and eastern Sicily, rice crispelle are a must among the sweets of Saint Joseph. Their origins date back to the Middle Ages, and it is said that Benedictine nuns in Catania first prepared them in the 16th century, which is why they are also called (in Italian) ‘crispelle di riso uso benedettini’ or ‘Benedictine crispelle’. The dough, made from rice cooked in milk, is flavored with orange zest and left to rest before being shaped into small cylinders, fried, and dusted with sugar and honey.
How to make them? Here’s the recipe >>
Crespelle from Messina: sweet or savory?
The crespelle of Saint Joseph, also known as sfincie, sfinci or crispeddi, are soft, fried dough balls typical of the Messina area, prepared for Father’s Day on March 19th. Their neutral flavor makes them versatile: traditionally enriched with raisins or chocolate chips, they can also be filled after cooking with custard, ricotta, or hazelnut cream. There’s even a savory version with anchovies.
This specialty has been passed down through generations and is easy to make, representing a symbol of Sicilian gastronomic tradition. The scent of frying and the characteristic sizzle in the kitchen accompany the preparation of these treats, made with simple, genuine ingredients that highlight the authenticity of an ancient recipe still cherished today. If you notice a similarity to other sweets of Saint Joseph, particularly Palermo’s sfince, well… you’re not wrong. The base is quite similar, but each dish ultimately has its own unique character.
Fun facts and traditions Behind the sweets of Saint Joseph
One of the most fascinating aspects of St. Joseph’s pastry tradition is its deep connection to popular culture. In the past, fried sweets symbolized a good omen for the harvest and a tribute to the fertility of the land. Moreover, the preparation and sharing of these sweets were considered acts of solidarity: wealthier families would distribute them to the less fortunate in honor of St. Joseph, the protector of the needy. Today, this tradition remains alive in Sicilian bakeries and homes, where, every March 19th, the ritual of enjoying these delights with family continues, preserving a strong link to the island’s history and heritage.
