top of page

June 30 


Saint of the day:
Bl. Gennaro Sarnelli

The Story of Bl. Gennaro Sarnelli

Gennaro Sarnelli was born in Naples, Italy, on September 12, 1702. Son of the Baron of Ciorani, he had a solid cultural and spiritual formation. Dedicating himself to the study of jurisprudence, he gained a doctorate in civil and canon law at age 20. Caring for the sick in the Hospital for the Incurables, he felt the call to the priesthood. During this time he also came to know Alphonsus Maria de Liguori, who was his first biographer.

Ordained a priest in 1732, he dedicated himself especially to the catechesis of young boys and to the rehabilitation of girls at risk of becoming prostitutes. In June of the following year, he entered the Redemptorists. He dedicated himself to the preaching of the Word of God to those who were most destitute of spiritual help.

For reasons of health, in 1736, he returned to Naples, where, while continuing the missionary activity of the Redemptorists Congregation, he resumed his previous pastoral and charitable activities, especially among the sick, the old, those in prison and the young boys forced to work as dock-laborers. He also initiated a fervent movement against the spread of prostitution.

A prodigious writer, he published more than 30 books on a wide range of subjects, including socio-juridical studies, moral issues, mysticism, pedagogy, pastoral practice, Mariology, and ascetical theology.

In 1741, he organized and took part in the great mission among the spiritually abandoned areas in the outskirts of Naples. Spent by his burning zeal, he died in Naples June 30, 1744, at the age of 42. John Paul II beatified him on May 12, 1996.









the Redemptorist church of La Santissima Trinità in Cioran, Italy

Chiesa SS. Trinità  Via Nocelleto, 2, 84085 Ciorani SA, Italy ​


Bl. Gennaro Sarnelli was buried on 2 July 1744 in the parish church of Santa Maria dell'Aiuto in Naples (in the San Nicola chapel) though later reinterred in the Redemptorist church of Santi Alfonso e Antonio at Tarsia in Naples. His remains were moved again on 25 October 1994 to the Redemptorist church of La Santissima Trinità in Ciorani. Redentoristi - Chiesa SS. Trinità  Via Nocelleto, 2, 84085 Ciorani SA, Italy

PastedGraphic-16-1 copy.png
PastedGraphic-15-2 copy.png






Spaghetti al Limone with Ricotta and Basil



  • 400 g spaghetti (14oz) or tagliolini or linguine

  • 400 g fresh Italian ricotta (14oz)

  • basil leaves handful

  • 1 Organic lemon medium sized from Sorrento or Amalfi if possible

  • 100 g Parmigiano Reggiano (3.5oz) grated

  • Salt and black pepper TT


  1. In a blender or food processor, blend the ricotta cheese with the grated zest from the lemon (I used all the zest from one lemon), most of the basil leaves, a pinch of salt and a pinch of black pepper.

  2. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

  3. Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a cup of the cooking water.

  4. Drain the pasta and return it to the pan.

  5. Add the ricotta cream and half the saved cooking water to the pasta and mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.

  6. Add half of the grated Parmigiano cheese and mix it in well.

  7. Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano and the remaining basil.
    Note: Optional add baby spinach and garlic. 

bottom of page