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May 7

The month of Mary: A Marian Month

Saint of the day:
Saint Rose Venerini

Saint Rose Venerini’s Story

Rose was born at Viterbo in Italy, the daughter of a doctor. Following the death of her fiancé she entered a convent, but soon returned home to care for her newly widowed mother. Meanwhile, Rose invited the women of the neighborhood to recite the rosary in her home, forming a sort of sodality with them.

As she looked to her future under the spiritual guidance of a Jesuit priest, Rose became convinced that she was called to become a teacher in the world rather than a contemplative nun in a convent. Clearly, she made the right choice: She was a born teacher, and the free school for girls she opened in 1685 was well received.

Soon the cardinal invited her to oversee the training of teachers and the administration of schools in his diocese of Montefiascone. As Rose’s reputation grew, she was called upon to organize schools in many parts of Italy, including Rome. Her disposition was right for the task as well, for Rose often met considerable opposition but was never deterred.

She died in Rome in 1728, where a number of miracles were attributed to her. She was beatified in 1952 and canonized in 2006. The sodality, or group of women she had invited to prayer, was ultimately given the rank of a religious congregation. Today, the so-called Venerini Sisters can be found in the United States and elsewhere, working among Italian immigrants.









Maestre Pie Venerini, Via Giuseppe Gioachino Belli 31, 00193 Rome, Italy






Lombrichelli alla Viterbese

Lombrichelli alla Viterbese is a typical recipe of Viterno. The lombrichelli are a type of fresh pasta without egg, made with a mixture of flour, water and salt, kneaded in such a way as to obtain a spaghetti. A popular specialty, this pasta shape was taught to girls by housewives waiting for the men to return from the fields. The lombrichelli were often combined with very nutritious sauces. In this recipe, typical of the city of Viterbo, a sauce of sausages and tomato make up a really tasty dish!


  • 400 gr of flour

  • 250 ml of water

  • 1/2 pound of Italian Sausage removed from their casing

  • 400 gr of peeled tomatoes

  • ½ glass of red wine

  • ½ onion

  • 1 clove of garlic

  • 1 chilli

  • 2 bay leaves

  • Extra virgin olive oil

  • salt


  1. For the Pasta: On a pastry board, pour the flour and form a circle. In the center pour the water and a pinch of salt. Begin to knead gently first, then gradually more and more energetically until you get a homogeneous mixture. Remove the small pieces from the dough. Rub the pasta on the board to make the pasta shape into long thick spaghetti.

  2. Once ready, they must be dried and then place them on dry cloths to dry for at least two or three hours.

  3. For the Sauce: Take a pan, add a drizzle of oil and the finely chopped onion and garlic. Begin to fry the mince and as soon as it begins to brown, add the sausage in pieces (peeled). Continue to cook, browning the pieces of sausage for 3-4 minutes. Then over high heat, deglaze the pan with half a glass of wine. Continue cooking until all the wine evaporates. Add the tomato peeled tomatoes, bay leaves and a pinch of salt. Continue cooking over low heat for about 20 minutes.

  4. Cooking the Pasta: Put a pot of salted water to boil, then add the pasta and let them cook until they come to the surface. Drain them well and sauté them in a pan with the sausage sauce, so that they flavor well.

  5. Serve the lombrichelli alla Viterbese hot with a handfuls of grated cheese and some chilli pepper on top.

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