For recipe see Italy Revisited/Fritters

In the cookbook, "The Art of Sicilian Cooking" by Anna Muffoletto which can be borrowed for free at the on-line public library, www.openlibrary.org, the author mentions that St. Joseph is one of Sicily's most beloved of all saints -- he is the patron saint of carpenters, unwed mothers and orphans. Throughout the region many activities are planned for The Feast Day of St. Joseph. Besides preparing "La Tavola di San Giuseppe" most villages commemorate the event by going to mass in the morning and giving food to the poor (In the old days orphans, cripples and impoverished widows were selected to represent the Holy Family, and then given money and food for doing so, but nowadays most individuals representing the Holy Family in the festivities are volunteers). According to the author for the Feast Day of St. Joseph Sicilians traditionally prepare over a dozen meatless dishes, which generally include: orange slices, fresh fennel, cured olives and braided bread wreaths as appetizers; for the second course, lentil soup or minestrone, and for the main meal: pasta con le sarde, spaghetti with sardines and fennel; other dishes included: fried fresh sardines, stuffed sardines, fried artichoke hearts, stuffed artichokes, stuffed escarole rolls, fried cauliflower, spinach and asparagus omelets (frosce). After the meal large navel oranges and pomegranates are offered, as well as the classic traditional desserts: sfinge de San Giuseppe (crullers), stuffoli (honey-dipped balls) and crispelli, rice fritters. Apparently, during the meal guests give tribute to the saint and shout, "Viva San Giuseppe!" The host traditionally ends the festivities by offering his guests a loot bag which include a loaf of holiday bread, an orange and some of the left-over traditional St. Joseph sweets.

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