Each year on March 19th, Sicily celebrates St. Joseph’s Day in honor of San Giuseppe, the island’s patron saint. The tradition dates back centuries to a time of devastating drought. When the rains finally came and the harvest was restored, families prepared a feast in gratitude. That promise became ritual, and today tables across Sicily are filled with symbolic, meatless dishes shared among family and community.

The food reflects the island itself, shaped by the land and the sea. Olive oil replaces butter. Fish stands in for meat. Wild herbs, citrus, grains, and legumes define the table. The cooking is simple but layered, guided by seasonality and restraint.

In Palermo, one of the most traditional preparations is pasta with sardines and wild fennel. Fresh sardines gently dissolve into extra virgin olive oil, creating a savory base that is rich yet balanced. Wild fennel brings its soft anise aroma. Golden raisins add subtle sweetness, complemented by pine nuts and the clean salinity of the sea. The flavors move together naturally, briny, herbal, lightly sweet, and brightened at the finish.

Toasted breadcrumbs, known as muddica atturrata, replace cheese in honor of St. Joseph the carpenter. They represent sawdust and add a warm, nutty texture that completes the dish. A final drizzle of olive oil and a squeeze of lemon bring everything into focus.

This is traditional Sicilian cooking at its core. Simple ingredients, thoughtfully combined, rooted in gratitude and carried forward through generations.

MAFALDINE DI SAN GIUSEPPE

Serves 4-6

INGREDIENTS

▢ 1 lb Bona Furtuna Organic Mafaldine
▢ 6 tbsp Bona Furtuna Organic Biancolilla Centinara Extra Virgin Olive Oil, divided
▢ 8 fresh sardine fillets (or high-quality jarred sardines, drained)
▢ 3 anchovy fillets
▢ 1 small yellow onion, thinly sliced
▢ 1/4 cup golden raisins
▢ 1/4 cup pine nuts
▢ 1 cup wild fennel fronds (or fennel tops), chopped
▢ 1 tsp Bona Furtuna Organic Wild Foraged Fennel Pollen
▢ 1 tsp Bona Furtuna Organic Sicilian Sea Salt & Organic Herb Blend
▢ 1 cup fine fresh breadcrumbs
▢ 1 lemon, zested
▢ 2 tbsp fresh parsley, finely chopped
▢ Fresh lemon slices, for serving
▢ 1 cup reserved pasta water
▢ 1 pinch saffron threads, bloomed in warm water (optional)

DIRECTIONS

1. Bring a large pot of water to a boil. Add the fennel fronds and blanch for 3 to 4 minutes until tender. Remove with a slotted spoon, chop finely, and reserve the cooking water to use for the pasta.
2. In a wide skillet over medium heat, warm 3 tablespoons of olive oil. Add the breadcrumbs and toast slowly, stirring often, until deeply golden and fragrant. Season lightly with the herbed sea salt. Transfer to a bowl and set aside.
3. In the same skillet, add the remaining olive oil. Add the sliced onion and cook gently until soft and translucent. Stir in the anchovies and allow them to melt into the oil. Add the sardines and cook just until they begin to break apart.
4. Fold in the raisins, pine nuts, chopped fennel, and saffron if using. Allow the mixture to simmer gently so the flavors marry.
5. Cook the pasta in the reserved fennel water until al dente. Reserve 1 cup of pasta water before draining.
6. Add the pasta directly to the skillet with the sardine mixture. Toss gently, adding splashes of pasta water as needed to create a silky coating that clings to the ruffled edges. Remove from heat and stir in the fennel pollen.
7. Plate generously. Shower with the toasted breadcrumbs. Finish with fresh parsley, fine lemon zest, and a drizzle of olive oil. Serve with fresh lemon slices at the table.
8. Mangiamo.