Macco is fava bean soup that is traditionally eaten for La Festa di San Giuseppe. Fava beans, thankfully, were available during the famine of the 10th century that prompted the rituals for St. Joseph’s Day. The soup, which I enjoyed a few times while in Sicily earlier this month, is basically beans, onion, wild fennel, evoo, salt, pepper, and water. This one, pictured, I enjoyed in Palermo was modern and a bit fancier. We’ll have some on Sunday at Cacio e Vino in NYC for our feast.
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
