Bread of St. Joseph
Street View (if present)

Bread of St. Joseph


Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: Nissoria, Leonforte, Valguarnera.

Technical data sheet of the traditional agri-food product (PAT)


Area of ​​production: Nissoria, Leonforte, Valguarnera.

Brief description of the product: Bread with curious shapes, difficult to make. Saints, puppets and animals, bunches of grapes are depicted.

Description of the processing and maturing methods: The flour is mixed with water, yeast and sugar and left to rise. When it is ready, the product is slaughtered (reshuffled after the first leavening) and the particular shapes are created.

Specific materials and equipment used for preparation and conditioning: Maida (working table), pastry board.

Description of the processing, storage and maturing rooms: Rooms usually used as a kitchen. Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: "Sicilian Ethnographic Exhibition" by Giuseppe Pitrè printed in 1968.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

Disclaimer note

Rate it (1 to 5)
Send a notice to the publisher
[contact-form-7 id="18385"]