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August 11


Saint of the day:

Saint Susanna of Rome

The Story of Saint Susanna of Rome

Saint Susanna, virgin and martyr, is said to have been the daughter of Saint Gabinus of Rome. Legend states: It appears that on her refusal to marry a pagan relative of the Emperor Diocletian, she was arrested as a Christian. According to her Acts, she was beheaded about the year 295, at the command of Diocletian, in her father's house, which was turned into a church, together with the adjoining one belonging to her uncle, the prefect Caius or, according to other accounts, Pope Caius. The church became known as Sancta Susanna ad duas domos. Susanna is mentioned in the Roman Martyrology for 11 August in the following terms: "At Rome, commemoration of Saint Susanna, in whose name, which was mentioned among the martyrs in ancient lists, the basilica of the titular church of Gaius at the Baths of Diocletian was dedicated to God in the sixth century." The commemoration of her that was included in the General Roman Calendar was removed in 1969 because of the legendary character of the Acts of her martyrdom.







Santa Susanna at the Baths of Diocletian

Chiesa di Santa Susanna alle Terme di Diocleziano

Via Venti Settembre, 14, 00187 Roma RM, Italy




Stone Fruit Salad with Burrata

The very best of summer’s sweet and juicy stone fruit bounty is paired with rich and creamy burrata for a colorful summer salad! Use peaches, apricots, plums, nectarines, cherries, pluots and more to make this super easy, delicious and colorful burrata salad



  • 4 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 small shallot minced

  • kosher salt to taste

  • pepper to taste


  • 2 balls burrata 8oz/ball

  • 2 pounds stone fruit
    (such as peaches, cherries, nectarines,
    plums, apricots, pluots, and more), cut into wedges

  • hanfull basil roughly torn or chiffonade

  • kosher salt to taste

  • pepper to taste


  1. Whisk all the vinaigrette ingredients together.

  2. On a large plate, arrange stone fruit wedges. Tear balls of burrata into pieces and scatter on top of the fruit. Sprinkle with salt and pepper and add fresh basil.

  3. Drizzle with balsamic vinaigrette and serve. 


  • The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.

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