There are many traditions linked to religion and also in the kitchen there are many, indeed a lot of recipes that bear the name of a saint or a particular holiday. The Saint Martin’s Sweet is a shortcrust pastry cookie prepared for November 11, shaped like a knight on horseback with a drawn sword and decorated with various glazes, sugar sprinkles, and more.

Among all the saints, it should be noted that Martin can be defined as a truly versatile blessed one!!! The tradition of celebrating Saint Martin dates back many years ago, to the founding of the church dedicated to this saint in Venice in 1540. It is a children’s festivity, a kind of Halloween because children wander around the city banging various objects and asking passers-by and shopkeepers for small gifts, sweets or some money.

The figure of the knight on horseback of the sweet recalls the legend of this saint, which narrates that on a cold and rainy day on November 11 many years ago, Saint Martin was riding his horse when he encountered a poor beggar, covered in rags and cold. Saint Martin wanted to help this poor man but had no money or a blanket to give him, so he used his sword to cut his cloak in half, giving a piece to the poor man.

Soon after, the weather miraculously changed, the sun returned and thus the Saint Martin’s summer was born, indicating warm, sunny, and mild days like those we often experience in early November…sometimes!

In some European countries and Italian provinces, it is another tradition on Saint Martin’s Day, November 11, to hold lantern processions, often made by children with their hands. This legend of Saint Martin has French origins (specifically from the city of Tours, which is connected to the origins of the saint) and tells that after becoming a Christian and refusing to become a bishop, the saint decided to hide in a farm with many geese.

The followers searching for him began with lanterns which frightened the animals, causing them to start honking, leading to the saint’s discovery by his followers. Since then, as a punishment, the meals on November 11 have roasted goose as the main dish.

The lantern, a traditional symbol of warmth from the summer, invites keeping one lit to wish goodnight until Christmas Eve.

Connected to this particular custom, and back to food, there is the tradition of eating goose during these days. In Veneto, for instance, there is this saying “who doesn’t eat goose on Saint Martin doesn’t make a dime”. This custom concerns not only the Veneto region but also the Po Valley and the countries of Sweden and Denmark.

In Lombardy, they prepare the bottaggio (or cassoeula) both with pork and goose and another dish, goose with savoy cabbage and apples!

In Molise, they prepare the very simple Saint Martin Pizza with Parmigiano Reggiano.

In Perugia, they cook Pan caciato with pecorino cheese, walnuts, raisins, and lard.

In Poznan, Poland, Saint Martin’s Croissants are made with poppy seeds, raisins, and candied fruit.

Personally, not knowing exactly where to find a goose, I happily opted for a very simple and delicious dessert recipe… the Saint Martin’s Sweet!

P.S. Online you can find many templates to save and cut out if like me, you are not good at freehand drawing!

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SAINT MARTIN’S SWEET