The day of Saint Martin

San Martino and the so-called "summer of San Martino" in Palermo are celebrated with cakes and wine. Not everyone know the history of this saint, but the opportunity to to eat much is not lost.


The rich people celebrate the Saint the 11th of November (San Martino of the rich), the poorest were looking for the following Sunday to celebrate (San Martino of the poor), the most gluttonous celebrate both days!



In Palermo in this day we eat three types of cookies, the simplest are the triccotti, round shape and flavored by fennel seeds. These cookies are very hard and we eat with the wine Moscato, a sweet wine made from grapes inzolia.

The same cookie (with a dough slightly 'softer), is drenched in rum and seasoned in two different versions. One is with ricotta and chocolate and covered with sugar veiled.

The other version seem a decorative element of a Baroque church! It contains the jam, is covered with white or pink frosting, adorned by sweet almond, from chocolates wrapped and silver decorations.



The day of San Martino in Palermo, but not only, was celebrated in the years because it coincided with pre and rural cults, which celebrated the last warm days before winter, which was called the summer of San Martino.



Furthermore, the name of this saint was linked to the production of wine, because around early November is produced the new wine. Hence the saying " in San Martino every must is wine." Became a good opportunity to taste the wine in the many taverns of the city, and drank to accompany boiled eggs, fried cardoons or biscuits.

In these beautiful days you could still eat outdoors roast beef, pork, sausage and drink so good wine! All this has made the holy very "friendly" and "famous" in the eyes of people from Palermo, that even in poverty, have in them the desire to celebrate and eat in the company of family and friends!

Some biographical to remember who was Martin of Tours.

Martin was a Roman soldier (not baptized). During one of his expeditions met a beggar with whom shared his cloak. During the night he had a vision in which Jesus returned him the mantle, why he don’t take cold (the mantle may also be a symbol of a more warm night) and praised him with the Angels because despite he was not baptized he had covered the beggar (that was the same Jesus). Next day Martino shocked by this vision is baptized, became Monaco and his work was mainly to convert to Christianity the people of Galli, to preach and to destroy pagan temples.

sacred images in Palermo

"Pasta with sparacelli assassunati"

Another typical dish of Palermo is "a pasta with sparaceddi assassunati."

The "sparacelli" is a particular type of broccoli with large sprouts ( "giummi") and edible leaves. The term “Assassunati” derives from an ancient sauce (very cheap) used by Jewish communities on Sicily and then used from the "Monsù" (French chefs), to season ( "assaisonner") vegetables (see brochure published dall'aapit "Kitchen history and traditions "). The main ingredient of this sauce are the excellent Sicilian olive oil and garlic.

In Palermo we cooked with the assassunata sauce, the "sparacelli", the "broccoli" (cauliflower), the "giri" (chard) etc. The kind of pasta that is used for this dish is the “bucatini”, much appreciated in the kitchen of Palermo, perhaps because when you eat makes “u scrusciu” (noise), is certainly not a very refined image, but is part of our culture!

Ingredients:

Sparacelli, extra virgin olive oil, two anchovy fillets, two cloves of garlic, salt and pepper.

Recipe:

Wash thoroughly the sparacelli. Cut into pieces the sprouts, and the leaves.Boil them for 10-15 minutes in salted water. Remove from water the sparacelli and place them in a dish. Put in a large frying pan olive oil, anchovy and two cloves of garlic cut into large pieces, fry slightly and then add the sparacelli and some 'pepper. Is ready in minutes.

Cook pasta in the cooking water of sparacelli, after ten minutes remove the pasta from the pot and put it in a pan with sauce. Put it in the dishes and… Good appetite!