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FEAST TO SAINT

By Erin Marie Daly
The Brooklyn Paper
The Brooklyn Papers / Greg Mango

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The Roman Catholic tradition of St. Joseph’s Day, which falls on March 19, originated in Sicily during the Middle Ages.

Today, in celebration of St. Joseph’s Day, a variety of traditional foods are prepared, which vary according to the part of Italy the celebrant is from.

Marco Polo Ristorante owner Joseph Chirico is inviting the public to celebrate St. Joseph’s Day one day early, on March 18, at his Carroll Gardens restaurant with a special "Menu di San Giuseppe," created by chef Bruno Milone. Appetizers will include the "classico arancino siciliani," traditional Sicilian rice balls with peas, chopped meat and basil. Pasta offerings will include "tubettini con ceci" (tubettini pasta with chickpeas and parsley) and "bucatini con sarde" (tube-shaped pasta with sardines, fennel, raisins and pine nuts). For dessert, choose from "pasta di mandorle" (an assortment of almond cookies) or zeppole (pictured above) and other traditional St. Joseph’s Day pastries.

Marco Polo Ristorante is located at 345 Court St. at Union Street. For information about St. Joseph’s Day menu prices, call (718) 852-5015 or visit the Web site at www.marcopoloristorante.com.

©2005 Community Newspaper Group


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