by EH
While much of the world celebrates Father’s Day in June, Italy marks the occasion on March 19, aligning with the Catholic feast of St. Joseph, the patron saint of fathers and carpenters. The day is deeply rooted in both religious devotion and culinary traditions that vary by region, with an array of sweet treats enjoyed across the country.
In Rome and central Italy, Festa del Papà is synonymous with Bignè di San Giuseppe, a beloved dessert of deep-fried pastry puffs, often filled with cream or ricotta. These indulgent sweets are a hallmark of celebrations in the Eternal City, where pastry shops and bakeries overflow with them in the days leading up to the feast.
Further south, Naples and the surrounding regions celebrate with Zeppole di San Giuseppe. These delicate pastries, made from choux dough and either fried or baked, are filled with rich pastry cream and topped with powdered sugar and cherries.
Tuscany and central Italy offer their own variation: Frittelle di San Giuseppe, fried rice fritters dusted with sugar. In Bologna, the holiday is marked with Raviole Bolognesi, crescent-shaped pastries filled with jam or mostarda bolognese—a traditional fruit and mustard preserve.
Sicily, known for its vibrant food culture, presents one of the most elaborate confections of the holiday: Sfincia di San Giuseppe. These deep-fried pastries are generously coated with sweet ricotta and adorned with chocolate, pistachios, cherries, and candied orange peel, making them as visually striking as they are delicious. In Trieste, the famous fave Triestine are always the way to go.
Though celebrated differently across the country, the essence of St. Joseph’s Day remains the same—a tribute to fathers, faith, and the rich culinary heritage of Italy.
