Siculiana – March 19
Feast of St. Joseph
The traditional feast in honor of St. Joseph is also repeated every year in Siculiana.
Festivities begin 9 days before the saint’s feast with novenas that are characterized by songs sung in the Sicilian dialect“coroncina e sette dolori ed allegrezze.” On the day of the eve, the marching band together with the St. Joseph Committee go around the streets of the village to collect offerings.
On the morning of March 19, the traditional“tuppuliata” takes place, reenacting the flight to Egypt of Mary, Jesus and Joseph in search of hospitality; in fact, after the Holy Mass, celebrated in the Shrine of the Most Holy Crucifix, three people depicting the Holy Family, accompanied by the band, walk through the streets of the village and knock on the door of various inns to ask for hospitality. Unfortunately, this is not given to them and from time to time they are chased away “a scupati.”
The tuppuliata concludes in Umberto I Square where a stage is set up decorated with garland-shaped bread,“li purciddati,” fennel, oranges and with a table set with traditional dishes (pasta cu la muddica, lu risu, sfingi, cannolicchi) in the center, prepared by devotees as a dissolution of vows made to St. Joseph.
On stage, the performance of forgiveness takes place: the innkeeper, who had repeatedly chased the Holy Family away to fuck, recognizes the good faith and holiness of Jesus, Joseph and Mary and asks their forgiveness by inviting them to his table. At the end of the “pranzu di li santi” blessed bread offered by the devout families and the Committee is distributed to the faithful.
In the early afternoon, the procession of the saint through the streets of the town is held, cheered by the music of the band and ends in the square with fireworks.
For the feast day and out of devotion to the saint, it is a local tradition to prepare various dishes. In the past, devotees would set up tables in their homes laden with the traditional dishes that were offered to the faithful in order to honor the promises made to St. Joseph. Over time this tradition has faded even though today no family gives up the preparation of typical delicacies when necessary:
“Li Purciddati”: circular garland-shaped bread with a lustre produced by egg white and garnished with sesame seeds;
“Lu risu di S.Giuseppi”: rice seasoned with sugar, saffron (which gives it its distinctive orange color), cinnamon and garnished with dark chocolate pieces and toasted almonds;
“Pasta cu la Muddica“: noodles seasoned with sugar and toasted bread crumbs;
“Li Sfingi”: soft puffs with a spongy texture filled with ricotta and cream;
“Cannolicchi cu la Ricotta”: classic Sicilian wafers filled with ricotta cheese, candied fruit and chocolate pieces.
