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November 23


Saint of the day:
Saint  Felicitas of Rome

Patron Saint of parents who have lost a child in death; death of children;

martyrs; sterility; to have male children; widows; (reflecting only St Martialis) - Town of Torricella Peligna,

Province of Chieti,Town of Collarmele, Province of Aquila, in the Abruzzo, The town of Stevenage in Hertfordshire, UK

and the town of Isca sullo Ionio, Province of Catanzaro, Calabria, Italy

Saint Felicitas’s Story

Felicitas of Rome (c. 101 – 165), also anglicized as Felicity, is a saint numbered among the Christian martyrs. Apart from her name, the only thing known for certain about this martyr is that she was buried in the Cemetery of Maximus, on the Via Salaria on a 23 November. However, a legend presents her as the mother of the seven martyrs whose feast is celebrated on 10 July. The Eastern Orthodox Church celebrates their martyrdom on 25 January. The legend of Saint Symphorosa is very similar and their acts may have been confused. She was a patron saint of healing. They may even be the same person. This Felicitas is not the same as the North African Felicitas who was martyred with Perpetua.







The Church of Saint Susanna at the Baths of Diocletian

Via Venti Settembre, 14, 00187 Roma RM, Italy




The Mont Blanc is a popular recipe in Italy and France and owes its name to its shape, which resembles a mountain covered with snow.

This delicious dessert is prepared with tartlet cases filled with whipped cream and crumbled meringues and then topped with mashed sweetened chestnuts. Simply mouthwatering! To make the sweet chestnut puree, we'll give you the option to use either the ready-cooked and peeled chestnuts or raw skin-on chestnuts, depending on what you can find. Once you have chestnut mash, use a piping bag fitted with a small round nozzle to make the characteristic nest of chestnut pureé "vermicelli" in the mont blanc.


for 12 servings

Chestnut Filling 

  • 2 lb chestnut

  • 3 cups water

  • ¼ cup sugar

  • 2 tablespoons vanilla extract


  • 2 egg whites

  • ½ cup sugar

Cream Filling 

  • 1 qt whipped cream


  • 1 circle pie crust, baked

  • powdered sugar, to serve


  1. Preheat the oven to 450˚F (230˚C).

  2. Score the chestnuts in a cross with a knife.

  3. Place the chestnuts on a sheet pan and bake for 30 minutes.

  4. Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

  5. Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

  6. Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

  7. Place the chestnut filling in a food processor, add in water and blend until smooth.

  8. Push the chestnut filling through an sieve into another bowl.

  9. Transfer filling to a piping bag with a circle tip and chill.

  10. Preheat the oven to 200˚F (90˚C).

  11. In a bowl, whisk the egg whites until foamy using a hand mixer.

  12. Add sugar to the egg whites and whisk until stiff peak forms.

  13. Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

  14. Bake the meringue for 1 hour.

  15. Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes. (Bake flat or in a small tart pan.)

  16. Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

  17. Sprinkle with powdered sugar.

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