May: 2nd or 3rd Sunday
The month of Mary: A Marian Month
Saint of the day:
St. Cono of San Cono, Sicily
Patron Saint of San Cono, Sicily
Saint Cono’s Story
Legend says that Cono was born with a cone shaped head, a symbol of the Trinity. He wanted to become a monk, which was against his mother’s wishes that he marry a nice Italian girl and have some kids. Finally, she relented when she found Cono praying in a burning bread oven, unharmed by the heat and flames. With that said, from the city of prickly pears, raise your glass of prickly pear aperitif to and say Viva Saint Cono!
Festa de San Cono, San Cono Sicily
W San Cono (Viva Saint Cono)
FEAST OF SAN CONO . The celebrations in honor of the patron saint come to life on the second Saturday of May in San Cono (CT) . At 10.00, the " Holy Cone " is transferred from its church to the matrix with a moving procession of the " Figure " of the Saint, donated by the people of Sancon who emigrated to Venezuela. that parades along the traditional route that ends with the celebration of the Holy Mass.
It is on Saturday night that the most significant phase of the feast of San Cono takes place, when thousands of faithful from neighboring villages will make the journey on foot to the miraculous saint , in some cases covering more than 25 kilometers. This phase introduces the day of the Great feast , the second Sunday of May , where the sound of the bells, the musical band, the fireworks , the lights , the stalls color the moments of great faith to the numerous pilgrims who for the occasion are entertained in the village until the exit of the Saint.
At 11 am the solemn Holy Mass is celebrated during which the panegyric will highlight the examples of the Saint's charity and faith in his long earthly life. From the early afternoon, many are the people of Sancon who dedicate to the Saint through the city streets, in a predetermined path, the " journey " on bare feet and many are the devotees who offer gifts and offerings for "graces received" , but all united as "One man" eagerly awaits the release of the Fercolo which undoubtedly represents the most evocative moment of the entire festival. From 6pm on Sunday afternoon, therefore, the " vara " is carried on the shoulderby the people of San Conno for all the streets of the town, with its characteristic pace that is more like a race of the Saint, gathering prayers and offerings; the latter are shouted aloud together with the names of the bidders, the people respond with the characteristic cry of Viva Diu and Santu Conu, and only when the forces of the " bearers " are exhausted and after having toured every corner of the town the Fercolo del Santo returns , in the first morning of Monday , in the mother church in another moving phase of the feast, a moment in which the people of San Conno are embittered in detaching themselves from the Patron Saint, with the consolation, however, that the feast will be repeated in the same way for "the Octave”Eight days later.
On the following Saturday and Sunday events similar to the previous week are repeated. At the end of this second feast (called the Octave ), the money collected with the offerings is immediately counted and it is publicly announced; it will be used entirely to pay for the numerous expenses of the party.
The patronal feast is one of the moments most felt by the people of San Conno, so much so that it constitutes a moment of return to their country for many emigrants, and for several weeks the town is celebrating, and moments of devotion alternate with folkloristic events: the central square and all the streets are filled with lights , the bells and the band ring in celebration , fireworks are fired , and in the main streets there is a succession of stalls.
For more information: http://www.comune.sancono.ct.it/
Cavatelli with Fava Beans and Ricotta
Cavatelli are traditionally eaten to celebrate the feast of Saint Cono because
the Italian saint had a cone-shaped head and the fava beans because they decorate the celebration!
1 lb fresh cavatelli
1/2 white onion
7 oz peeled fava beans
4 oz firm, salted ricotta
Extra-virgin olive oil
bunch of fresh mint
First, slice the onion and sauté in a pan with a drizzle of oil.
Then add the fava beans.
Cook everything over low heat for about ten minutes, stirring often.
Blend half of the fava beans and set aside. This will serve as a cream
later that you’ll mix well with the pasta.
In the meantime, boil the cavatelli in plenty of salted water and once
the pasta is al dente, drain and add them to the beans.
Stir and add one tablespoon of cooking water if necessary.
To finish, add some chopped mint and some grated ricotta cheese over the pasta.
Choosing the best fava beans!
Fava beans are a variety of legumes with important nutritional value, rich in protein and vitamins. They feature diuretic and purifying properties, and they are also a great source of folic acid – fundamental for the functioning of the nervous system. When you buy them fresh, check that the beans have firm pods and green seeds. Oh, and make sure they don’t have a black eye on top of the seed! This means that the beans are too ripe and no longer tender enough. If you decide on dried fava beans, make sure that they are intact and still firm without any dents or yellowish spots.