The party of San Antonio Abbot, celebrated on January 17, it is one of the most heartfelt anniversaries in Italy and certainly one of the oldest. San Antonio Abate is the protector of domestic animals, farmers, butchers and butchers and his festival is characterized by numerous gastronomic traditions and customs that vary from region to region, from village to village. Here is a journey through Italy, from north to south, to discover the culinary specialties linked to this holiday.
In Lombardy, the feast of San Antonio Abate is celebrated with various sweet preparations. Among these, the “Chisol“, a sweet donut typical of the Brescia area, and the “tortelli di Sant’Antonio“, fried desserts similar to chestnuts. These desserts are often prepared at home and shared with friends and family during the party.
In Milan, the lighting of the bonfire is held on January 16th in Piazza della Mottawhere a large pyre surrounded by food stalls burns. In the Veneto region, tradition involves the preparation of desserts such as “galani” and the “rice pancakes“. Galani are strips of fried sweet dough, while rice fritters are fried desserts made from rice cooked in milk, sugar and cinnamon. These desserts are often prepared at home and shared with friends and family, following recipes that have been handed down from grandmothers to grandchildren.
In Emilia the feast of San Antonio Abate is celebrated with the preparation of pork-based dishes, such as “greaves” and the “head cup“. The cracklings are fried pieces of pork meat and fat, while the coppa di testa is a sausage prepared with the less noble parts of the pig. These dishes are often accompanied by toasted bread and local wine.
In Tuscany, the “cauliflower pancakes” are one of the specialties linked to this festival. They can be seasoned with sugar and cinnamon, a sweet variant compared to the savory versions more common in other regions. Furthermore, in some areas of Tuscany, the so-called “necci“, delicious chestnut flour pancakes.
On the Umbrian hills, especially in the Assisi area, tradition celebrates the “Saint Anthony’s plate“, which includes a variety of dishes, including the inevitable pancakes and various desserts. Cauliflower pancakes are also particularly popular here and can be prepared in both sweet and savory versions. Furthermore, “macaroni with sheep ragout“precisely called “of Sant’Antonio”.
In the Lazio countryside, one of the most representative products is the “St. Anthony’s biscuit“, a sort of sweet braid of anise-scented bread, which has been included in the list of Traditional Agri-Food Products (PAT) of the region. This dessert is often blessed during religious celebrations and distributed to the faithful.
In Abruzzo, the tradition linked to San Antonio Abate is deeply felt. In some municipalities, the “Panarda“,
a sumptuous banquet offered in the past by the rich in the area to refresh the poorest. During this banquet, dishes based on roasted or stewed sheep meat are served, a symbol of the ancient sheep farming tradition of the region.
In Puglia, the most representative fried dessert of the feast of San Antonio Abate are the “porcedduzzi“. These pancakes, whose name derives from the shape that resembles that of a pig, are sprinkled with abundant honey, making them particularly delicious. Furthermore, “folders“, fried desserts made with puff pastry and honey.
In Calabria, the feast of San Antonio Abate is celebrated with the preparation of desserts such as “cudduraci” and the fussy.
Cudduraci are desserts made from shortcrust pastry, often decorated with hard-boiled eggs, while pignolata is a fried dessert made with sweet pastry balls covered in honey. On the island of Sicily, during the festival they prepare desserts such as “cannoli” and the “dismissed“. The famous cannoli are desserts made with fried dough filled with ricotta, while the cassata is a dessert made with sponge cake, ricotta and candied fruit. Furthermore, “buccellati“, sweets filled with dried figs and walnuts.
Among the Sardinian people, the patron saint of farmers and shepherds is celebrated with the preparation of three typical desserts: the “cotzuleddas“, the “pirichittus” and the “pistiddu“.
Desserts with very ancient origins, usually prepared at home and shared with the community during celebrations.
A celebration of Saint Anthony, represented by a monk accompanied everywhere by an omnipresent and faithful little pig, who testifies and strengthens every year the close bond between the community and agricultural activities, in respect of an ancient tradition enlivened by the exquisite products of the territories Italians.