Sant'Agata in Catania
Unveiling the Splendors of a Sicilian Tradition
Sicily, with its rich tapestry of culture and history, comes alive during the annual Feast of Sant’Agata in the charming city of Catania. Rooted in centuries-old traditions and infused with spiritual significance, this celebration is a testament to the deep cultural heritage of the region.
Historical Origins
Sant’Agata, born into a noble Christian family in Catania around 230 AD, lived during a tumultuous period when the Roman Empire harshly persecuted Christians. Despite the challenges, Agata, like the entire Christian community, quietly embraced her faith. From a young age, she chose to dedicate herself to God. In the years between 250 and 251 AD, Quirino, the city’s proconsul, arrived in Catania to enforce the emperor’s edict.
Upon discovering the young Agata, Quirino seemed captivated and, learning of her consecration, ordered her to renounce her faith and worship pagan gods. However, it’s plausible that Quirino’s intentions were more focused on seizing the wealth of Agata’s affluent family. In the face of Agata’s refusal, Quirino decided to entrust her to the courtesan Aphrodisia, aiming to corrupt her spirit and faith with material allure. Yet, despite the attempts of the wicked courtesan, Agata steadfastly held onto her unshakeable faith in God, prompting Aphrodisia to relinquish her mission and return the young woman to the proconsul.
Quirino initiated a trial and summoned Agata to the praetorium. Tradition still preserves the dialogues between the young woman and the proconsul, revealing Agata’s ability to eloquently defend herself with erudite arguments. The transition from the trial to imprisonment was swift.
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After several days of fasting and in the face of the young woman’s resilience, physical tortures began, ranging from flogging to the brutal tearing of her breasts, which miraculously were said to be restored overnight through the intervention of Saint Peter. Agata’s unwavering faith led her to the ultimate torture – a bed of burning coals, during which another miraculous event occurred: as Agata’s body was tormented by the flames, her red veil, a symbol of her consecration to God, remained unscathed. After the ordeal, Agata died in prison on February 5, 251.
Her body was embalmed and wrapped in a red veil, which, as the legend goes, repeatedly stopped the lava threatening the city, as it did exactly one year after her death. Following these miraculous wonders, Agata was proclaimed a saint. Initially buried in the Christian catacombs on the hill of San Domenico, after the Edict of Constantine in 313, her remains were transferred to the Church of Santa Maria di Betlemme. Between the 4th and 5th centuries, her body was moved to the Church of Sant’Agata La Vetere. The relics were later stolen and taken to Constantinople in 1040.
In 1126, two soldiers of the Byzantine army abducted her and delivered her to the Bishop of Catania, Maurizio, in the castle of Aci. On August 17, 1126, the relics definitively returned to the Cathedral of Sant’Agata, the Duomo of Catania, where they are now preserved – part of them inside the precious silver bust (skull, chest, and some internal organs), and part inside the silver shrine (arms and hands, femurs, legs and feet, breast, and veil).
Over the centuries, numerous precious gifts enriched the saint’s bust, forming an invaluable treasure, donated by famous figures such as Queen Margherita of Savoy, Viceroy Ferdinando Acugna, and Vincenzo Bellini. Among them, the most famous is the crown adorning the reliquary bust: a jewel in gold adorned with precious stones, gifted by Richard the Lionheart during a crusade in Sicily.
The Traditions
Every year on the 3rd, 4th, and 5th of February, Catania unveils an extraordinary celebration for its patron saint that rivals the grandeur of Seville’s Holy Week or Cuzco’s Corpus Domini in Peru. Over these three days, the city sets aside everything else to focus on the festival, a blend of devotion and folklore that draws up to a million people each year, including devout locals and curious visitors alike.
Day One: Candlelit Charm and Firework Magic
The festival kicks off with a whimsical candle ceremony. People donate candles as tall or heavy as they are, kind of like a personalized protection ritual. The city parades these giant candles, and it’s quite the sight. The night wraps up with a dazzling fireworks show in Piazza Duomo, not just for show but also as a nod to Sant’Agata’s fiery tale.
Day Two: Streets Alive with Tradition
Every year on the 3rd, 4th, and 5th of February, Catania unveils an extraordinary celebration for its patron saint that rivals the grandeur of Seville’s Holy Week or Cuzco’s Corpus Domini in Peru. Over these three days, the city sets aside everything else to focus on the festival, a blend of devotion and folklore that draws up to a million people each year, including devout locals and curious visitors alike.
The Procession: A Marathon of Faith and History
The heart of the celebration is a day-long procession on the 4th. Imagine dragging this elaborate carriage through historical spots tied to Sant’Agata’s story, all while surrounded by cheering locals. The atmosphere is rich with history, as the carriage is paraded through streets that witnessed Sant’Agata’s tale unfold.
The Grand Finale: White Carnations and Sky Illumination
Come February 5th, the carriage gets a makeover with white carnations, symbolizing purity. After a morning mass, the city relaunches the procession, winding through the town and hitting historical neighborhoods. The highlight? Navigating Via San Giuliano, a tricky route that’s like a test for the year ahead. At midnight, a spectacular fireworks show lights up the sky, marking the end of this enchanting festival.
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Culinary Delights Amidst Devotion
Yet, Sant’Agata is not only a time for spiritual reflection; it is also a celebration of Sicilian culinary prowess. The air is filled with the enticing aromas of local delicacies, drawing visitors to savor the culinary treasures of Catania. Traditional Sicilian sweets like cassata, cannoli, and sfinci – fried dough puffs – take center stage, offering a delightful contrast to the solemnity of the religious rituals.
We at Siciliamo want to promote our cultural heritage and we want to share with you a free recipe for you at the end of this article.
Recipe Beyond Tradition: Le Minne Di Sant’Agata
In honor of Saint Agatha, a small pastries with a unique shape resembling a woman’s breast, “Minne” in Sicilian, are traditionally cooked. The “Minne” of Sant’Agata consist of a crumbly shortcrust pastry shell filled with sheep’s ricotta, blended with sugar, and enriched with candied fruits and dark chocolate.
Once baked, the cassatine are coated with a snowy white glaze and crowned with a candied cherry on top.
Whether it’s February 5th or any other day on the calendar, these petite desserts are worth a taste.
Ingredients
FOR SHORTCRUST PASTRY (YIELDS 10 DESSERTS)
- All-purpose Flour 485 g
- Butter 190 g
- Icing Sugar 150 g
- Egg Yolks 3
- Vanilla Pod 1
FOR THE FILLING
- Sheep’s Ricotta 600 g
- Candied Orange Peel 80 g
- Dark Chocolate 100 g
- Icing Sugar 100 g
- Orange Zest 1
FOR GLAZING AND DECORATION
- Icing Sugar 525 g
- Egg Whites 3
- Lemon Juice 3 tablespoons
- Candied Cherries 10 g
Instructions
First, knead the shortcrust pastry: on a flat surface, pour the flour that you have blended in a mixer with cold butter. Add icing sugar, egg yolks (keeping aside the egg whites for the glaze), and the seeds from a vanilla pod. Knead with your hands to obtain a homogeneous mixture. Wrap the shortcrust pastry in a sheet of plastic wrap and let it rest in the refrigerator for at least half an hour.
Proceed with the filling preparation: cut the candied orange into small pieces and reduce the dark chocolate into flakes. Sift the ricotta thoroughly, passing it through a sieve, and add the sifted icing sugar. Combine all the ingredients, including the pieces of candied orange and chocolate. Finally, if you desire a more fruity aroma, add the grated zest of an orange. Mix everything to obtain a homogeneous mixture.
Take the shortcrust pastry and roll it out, using a rolling pin, into a sheet about half a centimeter thick. Line semi-spherical molds with it and fill them with about 80 g of ricotta.
Roll out the shortcrust pastry again to the same thickness. Close the semispheres by pressing the edges lightly. Bake everything in a preheated static oven at 200°C for 20 minutes (or a ventilated oven at 180°C for 15 minutes). When the “minne” are colored on the surface, remove them from the oven and let them cool in the molds. Unmold them when completely cool, or the warm filling may not hold. Place them on a rack, and meanwhile, prepare the glaze: whip the egg whites with an electric beater or a stand mixer. When the mixture is semi-whipped, add the icing sugar, one spoon at a time, and finally, add the lemon juice. The consistency of the glaze should not be too firm and shiny but, as they say, it should “write,” leaving a trail when falling from above.
Cover the “Minne” well with the glaze, letting it slide evenly over the dessert. Finish the decoration with a candied cherry placed on the top of each dessert. Let them dry on the rack to let excess glaze fall. The “Minne” of Sant’Agata are ready: they can be enjoyed when the glaze is still soft or let it dry completely.
Storage: Keep the “Minne” of Sant’Agata in the refrigerator, covered with plastic wrap, for 3-4 days. The small cassatas can be frozen once baked and glazed after thawing.
Tip: Every recipe lends itself to more or less decisive variations. In this case, you can choose to respect tradition or follow your taste: excellent as it is, the cream can be flavored with a pinch of cinnamon or a drop of Marsala if you feel like it. If you can’t get sheep’s ricotta or don’t like its pronounced taste, you can replace it with cow’s ricotta (same quantity, I recommend). Finally, the glaze: after trying and trying, I found this balance. However, if you are used to working with more fluid glazes, add an egg white and mix vigorously.
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