David Zappelli<p><span class="h-card"><a href="https://sfba.social/@AbbyFla" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>AbbyFla</span></a></span> breadcrumbs are also used on a classic recipe called “<a href="https://sfba.social/tags/BUCATINI" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BUCATINI</span></a> con le <a href="https://sfba.social/tags/SARDE" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SARDE</span></a> e FINOCCHIETTI” — bucatini <a href="https://sfba.social/tags/pasta" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pasta</span></a> with sardines and fennel, <a href="https://sfba.social/tags/Sicilian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sicilian</span></a> style. This is a traditional recipe for St. Joseph’s Day, just two days after St. Patrick’s Day. It’s a day of feast, and also Father’s Day in Italy and many other countries. St. Joseph, or <a href="https://sfba.social/tags/SanGiuseppe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SanGiuseppe</span></a>, is also the patron Saint of pastry chefs.</p>