Non sappiamo dire quando san Giuseppe divenne protettore dei poveri, certamente prima che la sua festa fosse inserita nel Breviario Romano con vincoli precettivi e molto prima che Pio IX attribuisse a san Giuseppe il titolo di Patrono della Chiesa Cattolica. Per certo sappiamo che i poveri lo hanno sempre festeggiato con grande devozione perch\u00e9 hanno visto in Lui l’ar- tigiano, l’umile predestinato che visse nell’oscurit\u00e0 del padre putativo i misteri della Madonna e di Ges\u00f9.<\/p>\n\n\n\n
Probabilmente fu invocato durante un tremendo periodo di carestia alla fine del quale la gente sopravvissuta istitu\u00ec una festa di ringrazimento per grazia ricevuta; successivamente la festa fu tributata al Santo anche per invocare grazie future e ancora oggi, in molte localit\u00e0 del Sud, il 19 marzo di ogni anno, san Giuseppe \u00e8 venerato con grandi manifestazioni di fede che spesso coinvol- gono intere comunit\u00e0; nel Trapanese, per esempio, gli “Altari di san Giuseppe” sono soggetti ad un rito ben preciso che ha inizio molto tempo prima della festa con una “questua” tra poveri che serve a raccogliere i fondi necessari per l’allestimento vero e proprio. Una volta eretto e riccamente addobbato l’altare, il giorno di san Giuseppe si allestisce un “banchetto per i santi\u201d, un ricco ristoro in origine organizzato in favore dei pi\u00f9 poveri, con un gran numero di piatti che sono confezionati soprattutto con risorse locali e senza parsimonia; unici divieti, cadendo la festa sempre in tempo di Quaresima, sono le carni e i formaggi.<\/p>\n\n\n\n
Con l’emigrazione negli Stati Uniti di molti siciliani di Bisacquino in provincia di Palermo la tradizione dell’altare e della “Tavola di san Giuseppe” \u00e8 ancora viva anche a New Orleans in Luisiana, tenuta in vita dai discendenti di coloro che l\u00ec si trasferirono nella seconda met\u00e0 del secolo XIX.<\/p>\n\n\n\n
Sarebbe interessante parlare pi\u00f9 diffusamente dei vari riti, pi\u00f9 o meno simili, con cui si celebra la festa di san Giusepppe, ma qui non abbiamo lo spazio per farlo, ci limitiamo perci\u00f2 a parlare di un tipico pranzo tradizionale, nato, come gi\u00e0 detto, in tempi di fame nera, e nelle sue linee essenziali oggi rigidamente codificato.<\/p>\n\n\n\n
Un devoto o una devota prepara un ricco desinare mettendo in scena una Sacra Famiglia allargata fino ad un massimo di tredici membri. I figuranti principali sono: Ges\u00f9, Giuseppe e Maria, sant’Anna e san Gioacchino, sant’Elisabetta e san Zaccaria e ad essi si aggiungono san Giovanni Battista, il Santo Patro no, etc. Rigidissime sono, nel caso in esame, le portate nel numero di nove.<\/p>\n\n\n\n
La mensa \u00e8 allestita in casa della famiglia che prepara il pranzo e un tempo veniva preparata sopra un’ossatura di casse di tabacco vuote o di cavalletti su cui venivano poggiate le tavole del letto poi ricoperte con finissime e bianchissime tovaglie tessute al telaio familiare. Da una parte c’\u00e8 il baldacchino di san Giuseppe, statua o quadro, adornato con drappi, coperte ricama- te e fiori e dall’altra sono schierati, in piedi o seduti, i figuranti chiamati santi. Sulla tavola, per ogni santo, sono ammannite tutte le pietanze in sequenza e quando l’allestimento \u00e8 pronto, a tavola imbandita, santi e pubblico presenti, viene il sacerdote a benedire. Ha quindi inizio la rappresentazione, anche se qui mancano i sontuosi “altari” siciliani carichi di cucciddate di varia forma.<\/p>\n\n\n\n
Il menu \u00e8 quello tradizionale della zona a sud di Otranto (Uggiano, Minervino, Cerfignano, etc.), raccolto dalla viva voce di Antonia Giannetta, Tetta per parenti ed amici, consulente ricercatissima per le “Tavole di san Giuseppe” che ancora si tengono un po’ per devozione e un po’ per folklore. Come gi\u00e0 detto, l’ordine delle portate \u00e8 strettamente vincolante.<\/p>\n\n\n\n
Si inizia con pampasciuni oju ‘citu e subito si passa alla massa cu li cauli, poi si servono i maccarruni cu lu mele (un tempo cavati a mano il giorno prima, oggi si ripiega sui vermicelli di pastificio), quindi li ciciri cotti alla pignata e le rape (cime di rapa) ndilissate; \u00e8 la volta dello stoccapesce tuttu paru e delle ope (boghe) fritte o arrostite (oggi, alcuni devoti, al posto delle boghe, adoperano le spigole), della frittura di cavolfiori e degli<\/p>\n\n\n\n
struffoli e cartedhate (oggi sotituiti dalle zeppole di pasticceria); per subbrataula (post pasto) finocchi crudi. Alla fine, quando ciascun santo (ogni comparsa) torna a casa, riceve, oltre al cibo messo da parte durante il rito, un grosso pane casareccio, una grossa arancia e una bottiglia di vino. Il pane \u00e8 del tipo a ciam- bella, del peso fino a cinque, sei e pi\u00f9 chili. Una volta a casa del santo il pane \u00e8 affettato e distribuito a parenti ed amici come pane benedetto.<\/p>\n\n\n\n
L’assaggio dei piatti avviene nel preciso ordine in cui essi Al via erano stati disposti il pranzo vero e proprio, la consumazione, come si diceva, si fa alla fine della cerimonia pubblica di San Giuseppe, i santi assaggiano, poi lo stesso santo batte con una posata ed il piatto dell’assaggio viene raccolto e messo da parte a disposizione di ciascun commensale. Prima dell’inizio si recita il Rosario e tra un assaggio e l’altro un Pater Ave Gloria.<\/p>\n\n\n\n
Abbiamo detto che le portate sono sempre e tassativamente nove. Si inizia sempre con i lampascioni, segue poi la massa o tria, con i cavoli o con i ceci o con entrambi, i maccheroni con il miele, i ceci cotti davanti al fuoco di legna nella pignata, le cime di rapa lesse, lo stoccafisso, le boghe fritte o grigliate, il cavol- fiore fritto ed, infine, struffoli e cartedhate per dolce. Come gi\u00e0 sottolineato in precedenza, mancano la carne ed i formaggi, perch\u00e9 esclusi dalla dieta in tempo di Quaresima.<\/p>\n\n\n\n
Parallelamente al menu completo, si cucina altra minestra di pasta e cavoli o ceci, tanta, a quintali. Si prepara e poi si versa nei limmi, recipienti di terracotta porcellanati, e si lascia riposare. Verr\u00e0 poi distribuita alla gente che viene a prenderla con la sua scodella o portata alle varie case, di porta in porta.<\/p>\n\n\n\n
Da notare che tutto ci\u00f2 ch’\u00e8 destinato a san Giuseppe, alla cerimonia della Tavola cio\u00e8, non pu\u00f2 essere utilizzato in altro modo, perch\u00e9 “il Santo si offende con facilit\u00e0”. La prima cottura di minestra spetta a lui e guai a fare diversamente. \u00c8 storico il fatto riferito ad una donna che aveva messo in un cantone il primo limmu di massa e l\u00ec l’aveva dimentacato provvedendo a distribuire quella cotta successivamente. Il giorno successivo quella massa tenuta da parte per la consegna, per intervento celeste, era diventata acida e il fenomeno non si pu\u00f2 attribuire al clima perch\u00e9 in marzo non fa mai caldo. Un’altra donna, ritenendolo di qualit\u00e0 extra, aveva riposto in uno stanzino il bottiglione d’olio destinato ai piatti della Tavola. Ebbene, quel bottiglione si era rotto senza che nessuno lo facesse cadere.<\/p>\n\n\n\n
Questi i procedimenti per la realizzazione dei vari piatti, le dosi sono a stima secondo la quantit\u00e0. Salvo che sui dolci, su tutti i piatti, una volta apparecchiati, si d\u00e0 una spolverata di pepe nero macinato. Ipotizziamo che la tavola sia al completo, cio\u00e8 di 13 commensali.<\/p>\n<\/div>\n\n\n\n
We cannot say when St Joseph became the patron saint of the poor, certainly before his feast day was enshrined in the Roman Breviary with preceptive bonds and long before Pius IX gave St Joseph the title of Patron of the Catholic Church. What we do know for certain is that the poor have always celebrated him with great devotion because they saw in him the ar- tigiano, the humble predestined who lived the mysteries of Our Lady and Jesus in the darkness of his putative father.<\/p>\n\n\n\n
He was probably invoked during a terrible period of famine, at the end of which the people who survived instituted a feast of thanksgiving for grace received. Later, the feast was also dedicated to the saint to invoke future graces, and still today, in many places in the South, on 19 March each year, St Joseph is venerated with great demonstrations of faith that often involve entire communities; In the Trapanese area, for example, the ‘Altars of St Joseph’ are subject to a precise ritual that begins long before the feast day with a ‘questua’ among the poor to collect the funds needed for the actual erection. Once the altar has been erected and richly decorated, a ‘banquet for the saints’ is set up on St Joseph’s Day, a rich meal originally organised in favour of the poorest, with a large number of dishes that are prepared mainly with local resources and without parsimony; the only prohibitions, as the feast always falls during Lent, are meat and cheese.<\/p>\n\n\n\n
With the emigration to the United States of many Sicilians from Bisacquino in the province of Palermo, the tradition of the altar and ‘St Joseph’s Table’ is still alive even in New Orleans, Louisiana, kept alive by the descendants of those who moved there in the second half of the 19th century.<\/p>\n\n\n\n
It would be interesting to speak more extensively about the various rituals, more or less similar, with which the feast of St Joseph is celebrated, but we do not have the space to do so here, so we will limit ourselves to talking about a typical traditional meal, born, as already mentioned, in times of black hunger, and in its essential lines now rigidly codified.<\/p>\n\n\n\n
A devotee prepares a rich meal by staging a Holy Family enlarged to a maximum of thirteen members. The main figures are: Jesus, Joseph and Mary, St Anne and St Joachim, St Elizabeth and St Zachariah, and to these are added St John the Baptist, the Holy Patro no, etc. Strictly speaking, the number of courses is nine.<\/p>\n\n\n\n
The table is set up in the home of the family preparing the meal and was once prepared on a framework of empty tobacco crates or trestles on which the bed boards were placed, then covered with fine, white tablecloths woven on the family loom. On one side is the canopy of St Joseph, statue or painting, adorned with drapes, embroidered blankets and flowers, and on the other side are the standing or seated figures called saints. On the table, for each saint, all the dishes are piled up in sequence and when the setting is ready, with the table laid, saints and audience present, the priest comes to bless. The performance then begins, although here the sumptuous Sicilian ‘altars’ laden with cucciddate of various shapes are missing.<\/p>\n\n\n\n
The menu is the traditional one from the area south of Otranto (Uggiano, Minervino, Cerfignano, etc.), gathered from the viva voce of Antonia Giannetta, Tetta for relatives and friends, a much sought-after consultant for the ‘Tavole di San Giuseppe’ (St Joseph’s tables) which are still held partly out of devotion and partly out of folklore. As already mentioned, the order of the courses is strictly binding.<\/p>\n\n\n\n
They start with pampasciuni oju ‘citu and immediately move on to the massa cu li cauli, then maccarruni cu lu mele (once hand-hollowed the day before, today they fall back on pasta factory vermicelli), then li ciciri cotto alla pignata and le rape (turnip tops) ndilissate; it is the turn of stoccapesce tuttu paru and fried or roasted ope (boghe) (today, some devotees use sea bass instead of boghe), fried cauliflower and<\/p>\n\n\n\n
The tasting of the dishes takes place in the precise order in which they were arranged on the way to the actual meal, the eating, as we used to say, is done at the end of St Joseph’s public ceremony, the saints taste, then the saint himself taps with a cutlery and the tasting dish is collected and set aside for each diner. Before the beginning, the Rosary is recited and between each tasting a Pater Ave Gloria.<\/p>\n\n\n\n
We have said that the courses are always and absolutely nine. It always starts with lampascioni, followed by massa or tria, with cabbage or chickpeas or both, macaroni with honey, chickpeas cooked in front of a wood fire in the pignata, boiled turnip tops, stockfish, fried or grilled boghe, fried cabbage and, finally, struffoli and cartedhate for dessert. As previously mentioned, meat and cheese are missing, because they are excluded from the diet during Lent.<\/p>\n\n\n\n
At the same time as the full menu, more pasta and cabbage or chickpea soup is cooked, a lot, by the quintal. It is prepared and then poured into limmi, porcelain earthenware containers, and left to rest. It is then distributed to the people who come for it in their bowls or taken to the various houses, from door to door.<\/p>\n\n\n\n
Note that everything destined for St Joseph, for the Table ceremony that is, cannot be used in any other way, because ‘the Saint is easily offended’. The first cooking of soup is up to him, and woe betide anyone who does otherwise. There is a historical fact about a woman who had put the first limmu of mass in a canton and there she had set it aside, distributing the cooked mass later. The next day, that mass kept aside for delivery, by heavenly intervention, had turned sour and the phenomenon cannot be attributed to the weather because it is never hot in March. Another woman, believing it to be of extra quality, had put away in a cupboard the large bottle of oil intended for the Tavola dishes. Well, that big bottle had broken without anyone dropping it.<\/p>\n\n\n\n
i.These are the procedures for making the various dishes, the doses are estimated according to quantity. Except on desserts, all dishes are sprinkled with ground black pepper once set. Let us assume that the table is full, i.e. 13 diners.<\/p>\n<\/div>\n\n\n\n
\u8056\u30e8\u30bb\u30d5\u304c\u8ca7\u3057\u3044\u4eba\u3005\u306e\u5b88\u8b77\u8056\u4eba\u3068\u306a\u3063\u305f\u306e\u306f\u3044\u3064\u306a\u306e\u304b\u3001\u305d\u308c\u306f\u8056\u30e8\u30bb\u30d5\u306e\u796d\u65e5\u304c\u30ed\u30fc\u30de\u6559\u5178\u306b\u6212\u5f8b\u4ed8\u304d\u3067\u660e\u8a18\u3055\u308c\u308b\u524d\u3067\u3042\u308a\u3001\u30d4\u30a6\u30b99\u4e16\u304c\u8056\u30e8\u30bb\u30d5\u306b\u30ab\u30c8\u30ea\u30c3\u30af\u6559\u4f1a\u306e\u5b88\u8b77\u8056\u4eba\u306e\u79f0\u53f7\u3092\u4e0e\u3048\u308b\u305a\u3063\u3068\u524d\u3067\u3042\u308b\u3002\u79c1\u305f\u3061\u304c\u77e5\u3063\u3066\u3044\u308b\u78ba\u304b\u306a\u3053\u3068\u306f\u3001\u8ca7\u3057\u3044\u4eba\u3005\u306f\u5e38\u306b\u8056\u30e8\u30bb\u30d5\u3092\u5927\u3044\u306a\u308b\u732e\u8eab\u3092\u3082\u3063\u3066\u795d\u3063\u3066\u304d\u305f\u3068\u3044\u3046\u3053\u3068\u3067\u3042\u308b\u3002\u306a\u305c\u306a\u3089\u3001\u5f7c\u3089\u306f\u8056\u30e8\u30bb\u30d5\u306e\u4e2d\u306b\u30a2\u30fc\u30eb\u30fb\u30c6\u30a3\u30b8\u30e3\u30fc\u30ce\u3001\u3059\u306a\u308f\u3061\u3001\u7236\u3068\u3055\u308c\u308b\u4eba\u7269\u306e\u6697\u95c7\u306e\u4e2d\u3067\u8056\u6bcd\u3068\u30a4\u30a8\u30b9\u306e\u79d8\u7fa9\u306b\u751f\u304d\u305f\u8b19\u865a\u306a\u5b9a\u547d\u306e\u8005\u3092\u898b\u305f\u304b\u3089\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
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\u30d1\u30ec\u30eb\u30e2\u770c\u30d3\u30b5\u30c3\u30ad\u30fc\u30ce\u304b\u3089\u591a\u304f\u306e\u30b7\u30c1\u30ea\u30a2\u4eba\u304c\u30a2\u30e1\u30ea\u30ab\u306b\u79fb\u4f4f\u3057\u305f\u3053\u3068\u3067\u3001\u796d\u58c7\u3068\u300c\u8056\u30e8\u30bb\u30d5\u306e\u98df\u5353\u300d\u306e\u4f1d\u7d71\u306f\u300119\u4e16\u7d00\u5f8c\u534a\u306b\u30eb\u30a4\u30b8\u30a2\u30ca\u5dde\u30cb\u30e5\u30fc\u30aa\u30fc\u30ea\u30f3\u30ba\u306b\u79fb\u308a\u4f4f\u3093\u3060\u4eba\u3005\u306e\u5b50\u5b6b\u306b\u3088\u3063\u3066\u751f\u304b\u3055\u308c\u3066\u3044\u308b\u3002<\/p>\n\n\n\n
\u8056\u30e8\u30bb\u30d5\u306e\u795d\u65e5\u3092\u795d\u3046\u3001\u591a\u304b\u308c\u5c11\u306a\u304b\u308c\u4f3c\u305f\u3088\u3046\u306a\u3055\u307e\u3056\u307e\u306a\u5100\u5f0f\u306b\u3064\u3044\u3066\u3001\u3082\u3063\u3068\u5e45\u5e83\u304f\u8a9e\u308a\u305f\u3044\u3068\u3053\u308d\u3060\u304c\u3001\u3053\u3053\u3067\u306f\u305d\u306e\u30b9\u30da\u30fc\u30b9\u304c\u306a\u3044\u306e\u3067\u3001\u3059\u3067\u306b\u8ff0\u3079\u305f\u3088\u3046\u306b\u3001\u9ed2\u4eba\u306e\u98e2\u9913\u306e\u6642\u4ee3\u306b\u751f\u307e\u308c\u3001\u73fe\u5728\u3067\u306f\u305d\u306e\u672c\u8cea\u7684\u306a\u30e9\u30a4\u30f3\u304c\u53b3\u683c\u306b\u6210\u6587\u5316\u3055\u308c\u305f\u3001\u5178\u578b\u7684\u306a\u4f1d\u7d71\u7684\u306a\u98df\u4e8b\u306b\u3064\u3044\u3066\u8a9e\u308b\u306b\u3068\u3069\u3081\u3088\u3046\u3002<\/p>\n\n\n\n
Un devoto o una devota prepara un ricco desinare mettendo in scena una Sacra Famiglia allargata fino ad un massimo di tredici membri. I figuranti principali sono: Ges\u00f9, Giuseppe e Maria, sant’Anna e san Gioacchino, sant’Elisabetta e san Zaccaria e ad essi si aggiungono san Giovanni Battista, il Santo Patro no, etc. Rigidissime sono, nel caso in esame, le portate nel numero di nove.<\/p>\n\n\n\n
A devotee prepares a rich meal by staging a Holy Family enlarged to a maximum of thirteen members. The main figures are: Jesus, Joseph and Mary, St Anne and St Joachim, St Elizabeth and St Zachariah, and to these are added St John the Baptist, the Holy Patro no, etc. Strictly speaking, the number of courses is nine.<\/p>\n\n\n\n
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La mensa \u00e8 allestita in casa della famiglia che prepara il pranzo e un tempo veniva preparata sopra un’ossatura di casse di tabacco vuote o di cavalletti su cui venivano poggiate le tavole del letto poi ricoperte con finissime e bianchissime tovaglie tessute al telaio familiare. Da una parte c’\u00e8 il baldacchino di san Giuseppe, statua o quadro, adornato con drappi, coperte ricama- te e fiori e dall’altra sono schierati, in piedi o seduti, i figuranti chiamati santi. Sulla tavola, per ogni santo, sono ammannite tutte le pietanze in sequenza e quando l’allestimento \u00e8 pronto, a tavola imbandita, santi e pubblico presenti, viene il sacerdote a benedire. Ha quindi inizio la rappresentazione, anche se qui mancano i sontuosi “altari” siciliani carichi di cucciddate di varia forma.<\/p>\n\n\n\n
The table is set up in the home of the family preparing the meal and was once prepared on a framework of empty tobacco crates or trestles on which the bed boards were placed, then covered with fine, white tablecloths woven on the family loom. On one side is the canopy of St Joseph, statue or painting, adorned with drapes, embroidered blankets and flowers, and on the other side are the standing or seated figures called saints. On the table, for each saint, all the dishes are piled up in sequence and when the setting is ready, with the table laid, saints and audience present, the priest comes to bless. The performance then begins, although here the sumptuous Sicilian ‘altars’ laden with cucciddate of various shapes are missing.<\/p>\n\n\n\n
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Il menu \u00e8 quello tradizionale della zona a sud di Otranto (Uggiano, Minervino, Cerfignano, etc.), raccolto dalla viva voce di Antonia Giannetta, Tetta per parenti ed amici, consulente ricercatissima per le “Tavole di san Giuseppe” che ancora si tengono un po’ per devozione e un po’ per folklore. Come gi\u00e0 detto, l’ordine delle portate \u00e8 strettamente vincolante.<\/p>\n\n\n\n
Si inizia con pampasciuni oju ‘citu e subito si passa alla massa cu li cauli, poi si servono i maccarruni cu lu mele (un tempo cavati a mano il giorno prima, oggi si ripiega sui vermicelli di pastificio), quindi li ciciri cotti alla pignata e le rape (cime di rapa) ndilissate; \u00e8 la volta dello stoccapesce tuttu paru e delle ope (boghe) fritte o arrostite (oggi, alcuni devoti, al posto delle boghe, adoperano le spigole), della frittura di cavolfiori e degli<\/p>\n\n\n\n
struffoli e cartedhate (oggi sotituiti dalle zeppole di pasticceria); per subbrataula (post pasto) finocchi crudi. Alla fine, quando ciascun santo (ogni comparsa) torna a casa, riceve, oltre al cibo messo da parte durante il rito, un grosso pane casareccio, una grossa arancia e una bottiglia di vino. Il pane \u00e8 del tipo a ciam- bella, del peso fino a cinque, sei e pi\u00f9 chili. Una volta a casa del santo il pane \u00e8 affettato e distribuito a parenti ed amici come pane benedetto.<\/p>\n\n\n\n
The menu is the traditional one from the area south of Otranto (Uggiano, Minervino, Cerfignano, etc.), gathered from the viva voce of Antonia Giannetta, Tetta for relatives and friends, a much sought-after consultant for the ‘Tavole di San Giuseppe’ (St Joseph’s tables) which are still held partly out of devotion and partly out of folklore. As already mentioned, the order of the courses is strictly binding.<\/p>\n\n\n\n
They start with pampasciuni oju ‘citu and immediately move on to the massa cu li cauli, then maccarruni cu lu mele (once hand-hollowed the day before, today they fall back on pasta factory vermicelli), then li ciciri cotto alla pignata and le rape (turnip tops) ndilissate; it is the turn of stoccapesce tuttu paru and fried or roasted ope (boghe) (today, some devotees use sea bass instead of boghe), fried cauliflower and<\/p>\n\n\n\n
struffoli and cartedhate (today replaced by pastry zeppole); for subbrataula (after meal) raw fennel. At the end, when each saint (each extra) returns home, they receive, in addition to the food set aside during the ritual, a large loaf of homemade bread, a large orange and a bottle of wine. The bread is of the chiam- bella type, weighing up to five, six or more kilos. Once at the saint’s house, the bread is sliced and distributed to relatives and friends as blessed bread.<\/p>\n\n\n\n
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strffoli\u3068cartedhate\uff08\u4eca\u65e5\u3067\u306f\u304a\u83d3\u5b50\u306e\u30bc\u30c3\u30dd\u30ec\u306b\u7f6e\u304d\u63db\u308f\u3063\u3066\u3044\u308b\uff09\u3001subbrataula\uff08\u98df\u5f8c\uff09\u306b\u306f\u751f\u306e\u30d5\u30a7\u30f3\u30cd\u30eb\u3002\u6700\u5f8c\u306b\u3001\u5404\u8056\u4eba\uff08\u5404\u30a8\u30af\u30b9\u30c8\u30e9\uff09\u304c\u5bb6\u306b\u5e30\u308b\u3068\u3001\u5100\u5f0f\u4e2d\u306b\u7528\u610f\u3055\u308c\u305f\u98df\u3079\u7269\u306e\u4ed6\u306b\u3001\u81ea\u5bb6\u88fd\u306e\u5927\u304d\u306a\u30d1\u30f3\u3001\u5927\u304d\u306a\u30aa\u30ec\u30f3\u30b8\u3001\u30ef\u30a4\u30f31\u672c\u3092\u53d7\u3051\u53d6\u308b\u3002\u30d1\u30f3\u306f\u30ad\u30a2\u30f3\u30d9\u30c3\u30e9\u30bf\u30a4\u30d7\u3067\u3001\u91cd\u3055\u306f5\u30016\u30ad\u30ed\u4ee5\u4e0a\u306b\u3082\u306a\u308b\u3002\u8056\u4eba\u306e\u5bb6\u306b\u7740\u304f\u3068\u3001\u30d1\u30f3\u306f\u30b9\u30e9\u30a4\u30b9\u3055\u308c\u3001\u795d\u798f\u3055\u308c\u305f\u30d1\u30f3\u3068\u3057\u3066\u89aa\u621a\u3084\u53cb\u4eba\u306b\u914d\u3089\u308c\u308b\u3002<\/p>\n\n\n\n
L’assaggio dei piatti avviene nel preciso ordine in cui essi Al via erano stati disposti il pranzo vero e proprio, la consumazione, come si diceva, si fa alla fine della cerimonia pubblica di San Giuseppe, i santi assaggiano, poi lo stesso santo batte con una posata ed il piatto dell’assaggio viene raccolto e messo da parte a disposizione di ciascun commensale. Prima dell’inizio si recita il Rosario e tra un assaggio e l’altro un Pater Ave Gloria.<\/p>\n\n\n\n
The tasting of the dishes takes place in the precise order in which they were arranged on the way to the actual meal, the eating, as we used to say, is done at the end of St Joseph’s public ceremony, the saints taste, then the saint himself taps with a cutlery and the tasting dish is collected and set aside for each diner. Before the beginning, the Rosary is recited and between each tasting a Pater Ave Gloria.<\/p>\n\n\n\n
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Abbiamo detto che le portate sono sempre e tassativamente nove. Si inizia sempre con i lampascioni, segue poi la massa o tria, con i cavoli o con i ceci o con entrambi, i maccheroni con il miele, i ceci cotti davanti al fuoco di legna nella pignata, le cime di rapa lesse, lo stoccafisso, le boghe fritte o grigliate, il cavol- fiore fritto ed, infine, struffoli e cartedhate per dolce. Come gi\u00e0 sottolineato in precedenza, mancano la carne ed i formaggi, perch\u00e9 esclusi dalla dieta in tempo di Quaresima.<\/p>\n\n\n\n
We have said that the courses are always and absolutely nine. It always starts with lampascioni, followed by massa or tria, with cabbage or chickpeas or both, macaroni with honey, chickpeas cooked in front of a wood fire in the pignata, boiled turnip tops, stockfish, fried or grilled boghe, fried cabbage and, finally, struffoli and cartedhate for dessert. As previously mentioned, meat and cheese are missing, because they are excluded from the diet during Lent.<\/p>\n\n\n\n
\u30b3\u30fc\u30b9\u6599\u7406\u306f\u5e38\u306b\u3001\u305d\u3057\u3066\u7d76\u5bfe\u306b9\u7a2e\u985e\u3042\u308b\u3002\u30e9\u30f3\u30d1\u30c3\u30b7\u30aa\u30fc\u30cb\u304b\u3089\u59cb\u307e\u308a\u3001\u30ad\u30e3\u30d9\u30c4\u304b\u3072\u3088\u3053\u8c46\u3001\u3042\u308b\u3044\u306f\u305d\u306e\u4e21\u65b9\u304c\u5165\u3063\u305f\u30de\u30c3\u30b5\u3084\u30c8\u30ea\u30a2\u3001\u8702\u871c\u5165\u308a\u30de\u30ab\u30ed\u30cb\u3001\u30d4\u30cb\u30e3\u30fc\u30bf\u3067\u85aa\u306e\u524d\u3067\u716e\u305f\u3072\u3088\u3053\u8c46\u3001\u8339\u3067\u305f\u30ab\u30d6\u306e\u4e0a\u3001\u30b9\u30c8\u30c3\u30af\u30d5\u30a3\u30c3\u30b7\u30e5\u3001\u30dc\u30b2\u306e\u30d5\u30e9\u30a4\u304b\u30b0\u30ea\u30eb\u3001\u30ad\u30e3\u30d9\u30c4\u306e\u7092\u3081\u7269\u3001\u305d\u3057\u3066\u6700\u5f8c\u306b\u30b9\u30c8\u30a5\u30eb\u30c3\u30d5\u30a9\u30ea\u3068\u30c7\u30b6\u30fc\u30c8\u306e\u30ab\u30eb\u30c6\u30c0\u30fc\u30c6\u304c\u7d9a\u304f\u3002\u524d\u8ff0\u3057\u305f\u3088\u3046\u306b\u3001\u56db\u65ec\u7bc0\u4e2d\u306f\u8089\u3068\u30c1\u30fc\u30ba\u3092\u98df\u3079\u306a\u3044\u3002<\/p>\n\n\n\n
Parallelamente al menu completo, si cucina altra minestra di pasta e cavoli o ceci, tanta, a quintali. Si prepara e poi si versa nei limmi, recipienti di terracotta porcellanati, e si lascia riposare. Verr\u00e0 poi distribuita alla gente che viene a prenderla con la sua scodella o portata alle varie case, di porta in porta.<\/p>\n\n\n\n
Da notare che tutto ci\u00f2 ch’\u00e8 destinato a san Giuseppe, alla cerimonia della Tavola cio\u00e8, non pu\u00f2 essere utilizzato in altro modo, perch\u00e9 “il Santo si offende con facilit\u00e0”. La prima cottura di minestra spetta a lui e guai a fare diversamente. \u00c8 storico il fatto riferito ad una donna che aveva messo in un cantone il primo limmu di massa e l\u00ec l’aveva dimentacato provvedendo a distribuire quella cotta successivamente. Il giorno successivo quella massa tenuta da parte per la consegna, per intervento celeste, era diventata acida e il fenomeno non si pu\u00f2 attribuire al clima perch\u00e9 in marzo non fa mai caldo. Un’altra donna, ritenendolo di qualit\u00e0 extra, aveva riposto in uno stanzino il bottiglione d’olio destinato ai piatti della Tavola. Ebbene, quel bottiglione si era rotto senza che nessuno lo facesse cadere.<\/p>\n\n\n\n
At the same time as the full menu, more pasta and cabbage or chickpea soup is cooked, a lot, by the quintal. It is prepared and then poured into limmi, porcelain earthenware containers, and left to rest. It is then distributed to the people who come for it in their bowls or taken to the various houses, from door to door.<\/p>\n\n\n\n
Note that everything destined for St Joseph, for the Table ceremony that is, cannot be used in any other way, because ‘the Saint is easily offended’. The first cooking of soup is up to him, and woe betide anyone who does otherwise. There is a historical fact about a woman who had put the first limmu of mass in a canton and there she had set it aside, distributing the cooked mass later. The next day, that mass kept aside for delivery, by heavenly intervention, had turned sour and the phenomenon cannot be attributed to the weather because it is never hot in March. Another woman, believing it to be of extra quality, had put away in a cupboard the large bottle of oil intended for the Tavola dishes. Well, that big bottle had broken without anyone dropping it.<\/p>\n\n\n\n
\u30d5\u30eb\u30e1\u30cb\u30e5\u30fc\u3068\u540c\u6642\u306b\u3001\u3055\u3089\u306b\u30d1\u30b9\u30bf\u3068\u30ad\u30e3\u30d9\u30c4\u3084\u3072\u3088\u3053\u8c46\u306e\u30b9\u30fc\u30d7\u304c\u5927\u91cf\u306b\u8abf\u7406\u3055\u308c\u308b\u3002\u8abf\u7406\u3055\u308c\u305f\u30b9\u30fc\u30d7\u306f\u3001\u30ea\u30e0\u30df\u3068\u547c\u3070\u308c\u308b\u78c1\u5668\u88fd\u306e\u571f\u5668\u306b\u6ce8\u304c\u308c\u3001\u5bdd\u304b\u3055\u308c\u308b\u3002\u305d\u306e\u5f8c\u3001\u304a\u6900\u306b\u5165\u308c\u3066\u53d6\u308a\u306b\u6765\u308b\u4eba\u3005\u306b\u914d\u3089\u308c\u308b\u304b\u3001\u4e00\u8ed2\u4e00\u8ed2\u3001\u5bb6\u3005\u3078\u3068\u904b\u3070\u308c\u308b\u3002<\/p>\n\n\n\n
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Questi i procedimenti per la realizzazione dei vari piatti, le dosi sono a stima secondo la quantit\u00e0. Salvo che sui dolci, su tutti i piatti, una volta apparecchiati, si d\u00e0 una spolverata di pepe nero macinato. Ipotizziamo che la tavola sia al completo, cio\u00e8 di 13 commensali.<\/p>\n\n\n\n
These are the procedures for making the various dishes, the doses are estimated according to quantity. Except on desserts, all dishes are sprinkled with ground black pepper once set. Let us assume that the table is full, i.e. 13 diners.<\/p>\n\n\n\n
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LA TAVOLA DI SAN GIUSEPPE The table of saint joseph \u8056\u30e8\u30bb\u30d5\u306e\u98df\u5353 Non sappiamo dire quando […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-745","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=745"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"predecessor-version":[{"id":746,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/745\/revisions\/746"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}