Saint Joseph’s Day in Sicily (Festa di San Giuseppe) is celebrated on 19 March with religious traditions, elaborate displays of food and an abundance of sweets, particularly sfinci and crispeddi di risu (Sicilian rice fritters).
Throughout Italy, the feast also coincides with Father’s Day (La Festa del Papà), honouring Saint Joseph as the father figure of the Holy Family.
In southern Italy, saints’ name days have traditionally held particular significance. My father, who was born in Ragusa but lived in Trieste, always received telephone calls from his relatives in Sicily wishing him auguri on 19 March.
Saint Joseph, Spring and Sicilian Food Traditions
Saint Joseph, traditionally regarded as a humble carpenter who cared for Mary and Jesus, is the patron saint of fathers, workers, carpenters and the poor. Interestingly, he is also associated with pastry cooks.
The connection becomes clearer when we consider the food traditions surrounding his feast day in Sicily.
Although Saint Joseph’s Day falls during Lent, traditionally a period of fasting and abstinence, it also coincides with the approach of spring and the renewal of agricultural life.
Long before Christianity, Mediterranean communities celebrated the changing seasons with rituals associated with fertility, regeneration and abundance.
Grains, seeds and legumes symbolised new life, and these ancient associations remain evident in Sicilian celebrations.
La Tavola di San Giuseppe: Saint Joseph’s Table
In many Sicilian communities, elaborate food displays known as La Tavola di San Giuseppe (Saint Joseph’s Table) are prepared to celebrate the feast.
Wheat (grains, seeds and legumes) were considered the metaphorical seeds of life and through germination and regeneration they invoke the powers of fertility. Decorative breads, often shaped into symbolic forms are sprinkled with seeds and occupy a prominent position alongside vegetables, legumes and traditional sweets.
Historically, these tables expressed gratitude for the harvest and provided food for the poor. Today, they continue to represent generosity, hospitality and community.
Sfinci and Crispeddi di Risu: Traditional Sicilian Sweets
Fried sweets are an essential part of Saint Joseph’s Day celebrations in Sicily.
Two particularly popular varieties are sfinci, made primarily with flour, and crispeddi di risu, prepared with cooked rice.
As with so many Sicilian dishes, recipes vary considerably between regions, towns and families.
Sfinci di San Giuseppe are especially associated with western Sicily, particularly Palermo, where they are often filled or topped with sweetened ricotta cream.
Simpler versions of sfinci are also prepared elsewhere on the island, sometimes with custard or without any filling.
Crispeddi di risu, also known as zeppole di riso, are particularly popular in eastern Sicily, including Messina, Catania and Syracuse.
These golden rice fritters are traditionally flavoured with citrus zest and finished with honey or sugar and cinnamon.
Two Traditional Sicilian Rice Fritter Recipes
I have selected two recipes from respected Sicilian cookbooks.
The first comes from Maria Consoli Sardo’s Cucina Nostra (1978), a book I particularly appreciate for its uncomplicated, traditional recipes.
Her preparations often reflect cucina povera, the resourceful cooking associated with rural Sicilian households, where inexpensive ingredients were transformed into satisfying dishes.
The second recipe is adapted from Giuseppe Coria’s Profumi di Sicilia: Il Libro della Cucina Siciliana.
Both recipes use rice, milk and flour, but their methods differ. The first contains no yeast, while the second relies on yeast to produce a lighter fritter.
Recipe 1: Sfinci di Risu – Traditional Sicilian Rice Fritters
Adapted from Maria Consoli Sardo, Cucina Nostra (1978)
This is a particularly simple preparation, requiring only a few ingredients. The cooked rice rests overnight before being combined with flour, shaped into batons and fried.
Ingredients
- 200 g Arborio rice
- 500 ml water
- 500 ml milk
- 200 g plain flour
- A pinch of salt
- Lard or extra virgin olive oil for frying
- Sugar and ground cinnamon for serving
My variation: Chestnut honey and cinnamon instead of sugar.
Method
- Bring the water to the boil, add a pinch of salt and the rice.
- Cook until the rice is approximately halfway done, then add the milk.
- Continue cooking gently, stirring occasionally, until the rice is tender and has absorbed most of the liquid. The consistency should resemble a thick risotto.
- Transfer the cooked rice to a bowl, allow it to cool and refrigerate for approximately 24 hours.
- Add the flour and mix thoroughly to form a firm mixture.
- Spread the mixture onto a lightly floured work surface and leave it to rest for approximately two hours.
- Cut into short batons.
- Heat the frying fat in a deep pan and fry the batons in batches until golden and crisp.
- Drain on absorbent paper.
- Sprinkle with sugar and cinnamon while still warm.
My Variation: Honey and Cinnamon
I fried my sfinci di risu in extra virgin olive oil rather than lard.
Instead of the traditional sugar coating, I drizzled them with chestnut honey and sprinkled them with cinnamon.
I usually have Sicilian orange blossom honey in my pantry, but I had run out. The chestnut honey, with its distinctive, slightly bitter flavour, proved an excellent alternative.
Recipe 2: Crispeddi di Risu – Sicilian Rice Fritters with Yeast
Adapted from Giuseppe Coria, Profumi di Sicilia: Il Libro della Cucina Siciliana
Giuseppe Coria’s recipe includes yeast and grated citrus zest, producing fragrant rice fritters with a different texture from the previous version.
Judging by the quantities, Signor Coria must have been accustomed to cooking for large numbers!
The original recipe makes a substantial batch, so reduce the quantities if necessary.
Ingredients
- 1 kg rice
- 1 litre milk
- 1 litre boiling water
- ½ teaspoon salt
- 2 tablespoons sugar
- 500 g plain flour
- 150 g fresh yeast, dissolved in ½ cup lukewarm water (see note)
- Finely grated zest of 2 oranges
- Finely grated zest of 2 lemons
- Oil for deep-frying
- Honey and ground cinnamon for serving
Note: The quantity of fresh yeast is unusually high by modern standards. It is reproduced from the original recipe and is worth checking before preparation. If using dried yeast, adjust the quantity appropriately rather than substituting it directly.
Method
- Combine the milk and water in a large saucepan. Add the salt, sugar and rice.
- Bring to the boil, reduce the heat and simmer gently, stirring occasionally.
- Continue cooking until the rice is tender and has absorbed the liquid, resembling a thick risotto.
- Allow the mixture to cool until lukewarm.
- Stir in the flour, dissolved yeast and grated citrus zest.
- Mix thoroughly, cover and leave to rise for approximately 2–4 hours.
- Heat the oil in a deep frying pan.
- Using a spoon, shape portions of the rice mixture and carefully slide them into the hot oil.
- Fry in batches until golden.
- Drain briefly on absorbent paper.
- Drizzle with honey and sprinkle with cinnamon.
Serve warm.
A Sicilian Tradition Worth Preserving
Saint Joseph’s Day is another example of how Sicilian food traditions connect religious celebrations with much older agricultural customs.
The decorative breads, communal tables and simple fried sweets express generosity, renewal and the importance of sharing food.
Whether called sfinci di risu, crispeddi or zeppole di riso, these traditional fritters demonstrate the ingenuity of Sicilian cooking: a handful of everyday ingredients transformed into something special.
Italy double dips and combines this ancient and religious tradition of Saint Joseph (19 March) with Father’s Day – La Festa del Papà – the feast (celebration) for father, the event imported from America in the early 20th century. In the USA it is held on the third Sunday of June.
FESTA DI SAN GIUSEPPE (SAINT JOSEPH) and sweets called Sfinci di San Giuseppe
SAINT JOSEPH’S FEAST DAY (La Festa di San Giuseppe) 19 March