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Today is a day to remember for us Italians. In Canada, the observance of Good Friday varies among Italian families. For some, it is a deeply solemn and religious day, while others, like myself, respect the tradition but may not observe it with the same level of strictness.

Good Friday in Italy: A Time of Reflection and Tradition

Good Friday (“Venerdì Santo”) in Italy is a deeply significant day in the Catholic tradition, commemorating the crucifixion of Jesus Christ. It’s a time of mourning, prayer, and reflection. While the day is solemn, it’s also a time when families come together. In keeping with religious customs, Italians traditionally abstain from meat on Good Friday. This has led to the development of many delicious, hearty, and flavourful meatless dishes that are enjoyed throughout the country.

A Classic Good Friday Dish: Pasta e Ceci (Pasta with Chickpeas)

Pasta e Ceci is a beloved Italian dish, especially popular in central and southern Italy, and it’s a perfect example of cucina povera—simple cooking with humble ingredients that results in incredibly satisfying flavours. It’s a very common dish for Good Friday.

Recipe: Pasta e Ceci (Pasta with Chickpeas)

This recipe serves approximately 6-8 people.

Ingredients:

• 2 cups canned chickpeas ( already cooked) Each can is about 2 cups )

• 1 large carrot, diced

• 1 celery stalk, diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 tablespoons olive oil, plus more for drizzling

• 1 (28-ounce) can crushed tomatoes

• 1 teaspoon dried rosemary

• ½ teaspoon dried red pepper flakes (or more, to taste)

• Salt and black pepper to taste

• 1 pound small pasta, such as ditalini or tubetti

• Fresh parsley, chopped, for garnish

Note : Just for clarity, my Grandpa Tony would soak and rinse and then cook dry chickpeas. Today it’s not necessary

Instructions:

• Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrot, celery, and onion, and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

• Combine ingredients: Add the crushed tomatoes, rosemary, and red pepper flakes to the pot with the vegetables. Stir well.

• Cook the pasta: Cook the pasta according to the package directions until al dente.

• Add chickpeas to the sauce: Drain and rinse chickpeas. Reserve about 1 cup of pasta water . Add the drained chickpeas and reserved pasta water to the tomato sauce. Season with salt and black pepper to taste.

• Combine pasta and sauce: Drain the pasta and add it to the pot with the chickpea sauce. Stir well to combine. Simmer for a few minutes to allow the pasta to absorb the flavours of the sauce.

• Serve: Serve the Pasta e Ceci hot, garnished with chopped fresh parsley and a drizzle of olive oil.

This hearty and flavourful dish is a wonderful way to observe Good Friday with a traditional Italian meal.

Buon appetito!

Chef Bari

Note :

If you’re not into chickpeas, here are some other popular meatless pasta dishes enjoyed in Italy on this day:

• Pasta con le Sarde (Pasta with Sardines): This is a classic Sicilian dish, and since Sicily is an island, seafood is very popular there. It combines the richness of sardines with flavours like fennel, raisins, pine nuts, and saffron. It’s a flavourful and satisfying dish that adheres to the meatless tradition. And remember sardines are fresh, not canned, when makes a huge difference.

• Pasta alla Norma: Another Sicilian delight! This dish features fried eggplant, tomatoes, basil, and salted ricotta cheese. It’s a celebration of simple, fresh ingredients and is hearty enough to be a main course. This one is my favourite meatless dish.

• Pasta e Piselli (Pasta and Peas): This is a simple yet comforting dish, popular throughout Italy. It combines pasta with peas, often with a light sauce of onion, pancetta (which would be omitted on Good Friday), and Parmesan cheese (which is fine for Good Friday). Some regions might use vegetable broth to make it more like a soup.

• Spaghetti alle Vongole (Spaghetti with Clams): This is a very popular seafood pasta dish all over Italy. It’s light, flavourful, and quick to prepare, making it a good choice for a Good Friday meal. The dish typically features fresh clams, garlic, white wine, parsley, and a touch of red pepper flakes. Another favourite!

A Note on Regional Variations:

It’s important to remember that Italian cuisine is highly regional. What is eaten in Rome might be different from what is eaten in Venice or Naples. When it comes to Good Friday, families often have their own traditions and recipes passed down through generations.

I can provide recipes for any of these dishes if you’d like! Just let me know which one sounds most appealing to you.

Cheers !

Chef Bari

Please consider purchasing my cookbook, “Canadian Recipes of the Great White North,” to support my work. Your contribution is deeply appreciated. May your Good Friday be a day of meaningful reflection.