By Jessica Easthope
It’s St. Joseph’s Day and this feast day starts the way every feast day starts – with Mass. In Bensonhurst at St. Dominic Church, Deacon Anthony Mammoliti and members of the Italian Apostolate have adopted a Sicilian tradition that’s brought the community together.
“St. Joseph is what we call the strong silent type,” Deacon Anthony says during his homily.
He was a father, husband and provider—but the Bible doesn’t record a single spoken word from Joseph of Nazareth.
“In that silence is great strength, strength of character for us to emulate,” says Deacon Anthony.
After Mass the preparation begins. Joseph brought great faith to the table – and what the ladies of the Italian Apostolate bring to La Tavolata is a reflection of theirs. Meatless food of all types are presented before a statue of St. Joseph to be shared with the community—but not before 96-year-old Caterina Lionetti, the matriarch of this group, has her say.
“First it was a few people now it’s a lot of people, everybody loves St. Joseph,” Lionetti said.
The women make it look easy but so much work goes into La Tavolata every year and there’s more to learn about the sweet treat that’s at the center of it all.
On Lorimer Street in the heart of Williamsburg Nino and Bilena Settepani crank out St. Joseph pastries by the hundreds at their bakery, Settepani. There’s a sign on the door that lets everyone know the tradition is alive and well. St. Joseph pastries are sold in bakeries across New York City—but it’s the history that adds a bite to even the lightest pastry dough.
“St. Joseph pastry has very ancient history, they precede Christianity. Legend says when St Joseph the Virgin Mary and Jesus escaped from the Holy Land to Egypt in order for St Joseph to survive he was selling fried dough and bread to make a living,” said executive chef Nino Settepani.
You might prefer sfinci or zeppole, but the Settepanis say their deep faith is the not-so-secret ingredient in both.
“We’re one of the oldest bakeries in this neighborhood and for us it’s always important to keep our faith and our tradition alive,” pastry chef Bilena Settepani said.
From sweet to savory, back in Bensonhurst at Pastosa Ravioli on New Utrecht Avenue owner Joseph Ajello says if you’re looking to recreate the taste of 9th century Sicily in 2026, you’re in the right place for all things pasta con sarde. Ajello says those who are making the dish for St. Joseph’s Day should be just as seasoned on its origins as their sauce.
“We make a fresh bucatini pasta, sardines, raisins, pignoli nuts, fresh fennel, the breadcrumb is supposed to represent the sawdust of the carpenter, Joseph,” he said.
The final stop is the Co-Cathedral of St Joseph in Prospect Heights. St Joseph’s story begins with a challenge. When he discovered Mary was with child but the baby wasn’t his, he planned to divorce her quietly until an angel confirmed Mary had conceived through the Holy Spirit. He was up against seemingly insurmountable odds but he put his trust in God.
“We can look to him for courage, we can look to him for the ability to realize no matter what difficulties we face in life God is always with us,” said Deacon Anthony.
If you find yourself up against it this St Joseph’s Day, you can share your table, remember your faith, and put your trust in God—just like St Joseph did.