Next is the 20 May feast day of Bernardino of Siena, sometimes called Bernardine. Born in the Tuscan town Massa Marittima in 1380, Bernardino was an active Franciscan priest, well-known in early fifteenth century Italy given his extensive travels around Italy. While by today’s standards Bernardino could hardly be considered enlightened in his views – his frequent and fiery sermons on the evils of usury, witchcraft, sodomy and more have in the centuries since earned him an anti-Semitic, misogynistic and homophobic repute – during his lifetime they reflected contemporary religious concerns and beliefs held by many Italian Catholics.
Fortunately, merrier stories of Bernardino’s doings have survived. One in particular is remembered every 20 May in Trevignano Romano (near Rome), where residents have inherited a recipe for preserving fish directly from the saint himself. According to the tale, with a Saracen invasion imminent, Bernardino assisted and calmed the frightened people of Trevignano. He then told the local fishermen to launch their nets. The expected attack did not occur, and what’s more the fishermen pulled in such an astounding catch it was deemed a miracle, now celebrated annually with the sagra del pesce marinato, or marinated fish festival.
For the festival, fish such as pike, perch, tench, common rudd and eel are prepared according to the recipe created on that miraculous occasion. Once cleaned, the fish are cut into pieces, salted, floured and fried in boiling oil. After resting overnight in a large bowl or platter, the fish slices are layered into an earthenware container, alternating with small amounts of sage, lemon and rosemary. Into this a vinegar flavoured with garlic, lemon slices, rosemary and salt is poured, then left to steep for a few days before the saint’s festival.
Another fascinating Bernardino recipe comes from his city of birth, Massa Marittima, whose residents will attest that the panettone-like fruit cake known as il dolce di San Bernardino originated in the 1400s – with the saint’s very own grandmother! Passed down over the centuries among local women, ‘Bernardino’s cake’ is made with walnuts, raisins, dried fruits, honey, almond paste, spices and the odd addition of pecorino cheese. The people of Massa Marittima say theirs is the only town in Italy where it is (officially) made.