13 Feast Day Recipes for Padre Pio
On September 23rd, the Church celebrates the feast of Padre Pio of Pietrelcina, a humble Capuchin friar known for his deep prayer, compassion, and the gift of the stigmata. Padre Pio lived a life of simplicity, often reminding others to “Pray, hope, and don’t worry.” He grew up in rural southern Italy, in Pietrelcina, where food was hearty, nourishing, and rooted in the rhythms of the land.
Celebrating his feast day through food invites us to bring those same values of simplicity, family, and care to our tables. These recipes honor the rustic cuisine of southern Italy—comforting dishes Padre Pio himself might have grown up eating or seen served in his friary community.
Historical Note
Padre Pio was born in 1887 into a family of farmers. Their meals were modest: beans, bread, seasonal vegetables, and occasionally meat. The Capuchin friars lived a communal life of prayer and penance, where meals were shared in silence and humility. While Padre Pio didn’t write about food, his upbringing in a small agrarian town reminds us that holiness often grows out of simple daily life—like bread kneaded at home, or a pot of beans simmering slowly on the stove.
A Personal Note from My Kitchen
Whenever I cook these rustic Italian dishes, I think of how food connects us to faith in the most ordinary moments. There’s something grounding about preparing a pot of beans or kneading bread dough. It’s work done with your hands, but it also quiets your mind. That sense of rhythm, of tending to something simple, is how I imagine Padre Pio’s family table must have felt: humble but full of care. On his feast day, I like to prepare something earthy and unpretentious, as a way of remembering that holiness starts at home, in the ordinary.
As he said, “Live simply. Eat simply. Love one another simply.” No truer words have been spoken.
Fava Bean & Greens Stew (Zuppa di Fave e Cicoria)
Fava beans were a staple in southern Italian peasant cooking. Simmered slowly with olive oil, onion, garlic, and bitter greens like chicory or escarole, this dish would have been nourishing, frugal, and filling. A drizzle of olive oil and a slice of rustic bread completes the meal.
Ingredients (Serves 4)
- 2 cups dried fava beans (or 3 cups fresh shelled if in season)
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 6 cups water or vegetable broth
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 1 bunch escarole, chicory, or dandelion greens (washed and chopped; kale or Swiss chard works too)
- Juice of ½ lemon (optional, brightens the flavor)
- Crusty bread, for serving
Preparation
- Soak the Beans (if using dried):
Rinse and soak dried fava beans overnight. Drain before cooking. - Cook the Beans:
In a large pot, heat olive oil over medium. Sauté onion until soft (about 5 minutes), then add garlic and cook another minute. Stir in fava beans, bay leaf, and water/broth. Bring to a boil, then reduce heat and simmer until beans are very tender (about 1–1½ hours for dried, 30 minutes for fresh). - Season & Mash:
Remove the bay leaf. Lightly mash some of the beans with a spoon to thicken the broth. Season with salt and pepper. - Add the Greens:
Add chopped greens to the pot and simmer 5–10 minutes, just until wilted and tender. - Finish & Serve:
Taste and adjust seasoning. Stir in a squeeze of lemon juice if desired. Drizzle with olive oil before serving.
Serving Notes
- Serve hot with thick slices of country bread to soak up the broth.
- For extra richness, top with grated pecorino Romano or a few chili flakes.
- This stew is humble but deeply satisfying — a perfect reminder of Padre Pio’s call to simplicity.
you may also be interested in…
12 Mediterranean Inspired Recipes for Padre Pio’s Feast
Minestrone alla Contadina
Contadina is farmhouse vegetable soup with beans and pasta, made from whatever is in season. This authentic recipe Zuppa del Contadino is from Italian website Cucinare, but don’t worry – simply translate it using your browser! A variety of beans and legumes make up this dish, typical of a simple rustic meal that could have been found in any Italian country farmhouse or monastery. The barley and fine ground wheat make it a hearty and filling dish.
Pane Casereccio (Homemade Country Bread)
This is a rustic Italian loaf, perfect for dipping into olive oil or soup (like the contadina above!). I’m a fan of basic bread, nothing fancy made out of a handful of ingredients. This Pane Casereccio recipe, shared by Frank at Memorie di Angelina, is the type of bread that you slice while holding it close to your chest. All you need is bread flour, salt, yeast, and water. Make the dough the night before so it can rise over night, and then finish it off with a quiet morning or afternoon the next day. A good slice of bread pretty much takes care of everything.
Eggplant Parmigiana
These tasty layers of eggplant, tomato, and mozzarella are a southern Italian classic. Lisa from Panning the Globe offers this Healthy Eggplant Parmesan that is baked, not fried. It is light and airy, but oh so comforting. Once the eggplant slices are baked and the sauce is simmered, it’s just a matter of layering the ingredients in a deep baking dish. The recipe includes steps to make your own homemade sauce. This, of course, is optional – if you are short on time, use your favorite passata or jarred tomato sauce!
Pasta e Ceci (Pasta with Chickpeas)
This is \a humble, satisfying dish that brings together pasta, legumes, and a flavorful broth. It is. a pasta, or a soup? Your choice. Either way, Katie’s Pasta e Ceci, from her blog Hey Nutrition Lady, is an easy meal that feels like a warm hug on your insides. As a person who always has a variety of canned beans and legumes on hand, a meal like this one is a common sight during the week. Be generous with the olive oil and grated cheese – it’s the only way.
Roasted Peppers with Olive Oil & Garlic
Sweet roasted peppers are synonymous with souther Italian cooking. They are served on their own with a crust of bread, or snug against a salad or tasty piece of meat. Sadie’s Roasted Peppers and Garlic with Olive Oil shows you how to roast whole peppers in the oven (plus a cool trick with roasting garlic in a muffin tin!). Roasting your own peppers may sound intimidating, but give it a try. There’s a good chance Padre Pio may have enjoyed a simple plate of roasted peppers and bread, and you can, too.
Polenta with Wild Mushrooms
Comforting and simple, and topped with sautéed mushrooms, this creamy polenta will leave you feeling happy and satisfied. Another recipe from one of my favorite bloggers, Sylvia’s Creamy Mushroom Polenta from Feasting at Home is cozy and delicious. It includes a lot of sage, so keep an eye out for fresh sage leaves or a sage plant to use in this preparation. You can use whatever mushrooms you like – but give it a mix. I find keeping a container of dried wild mushrooms on hand saves me time when I can seem to find the mushrooms I’m looking for in the store (or if I”m feeling spontaneous!).
Stuffed Zucchini with Herbs & Rice
These zucchini boats are a frugal yet delicious way to use late-summer produce. You can totally add ground beef, but try it without. Liz’s Italian Stuffed Zucchini Boats Vegetarian Style is a wonderful meal to have when you are fasting or just in the mood for a meatless meal. Most monks living in community, in the same way Padre Pio did, grew their own gardens. Zucchini is a popular vegetable found in most Italian backyard gardens, and I can attest to the popularity of this dish!
Baked Sardines with Lemon & Herbs
Though Padre Pio’s hometown, Pietrelcina, is located near a river, there may have been opportunities to enjoy saltwater fish, as well. Salted fish were easily transported across all of Italy, making sardines pretty accessible depending on where you were. Daniela’s Baked Sardines from My Gorgeous Recipes is on the table in under 30 minutes. You can find sardines at your local fish counter for a reasonable price, and they cook up easily. Ask the fish monger to clean and scale them for you, so all you would have to do it rinse, toss, and pop them in the oven.
Tomato & Basil Bruschetta
Simple and fresh, these Tomato and Basil Bruschetta from Donuts 2 Crumpets are perfect to celebrate the Feast of Padre Pio. These little bites use the ripe tomatoes of September and tangy basil, drizzled in a simple dressing of balsamic vinegar. Use the bread you baked above, or yoru favorite baguette. THe crunchier, the better!
Slow-Cooked White Beans with Rosemary
A bowl of braised beans can be a nourishing side dish or a main, depending on your appetite. Cannellini beans are the kind that hold their shape while they become velvety soft. Kate’s Rosemary and Garlic White Beans from Good in the Simple is the exact recipe I would follow for when I want a meal reminiscent of the monastic simplicity all too familiar to our saints. Use canned cannellini beans for this one, and don’t skip the mashing bit. It’s the secret behind. the creamy texture.
Roasted Chicken with Potatoes & Rosemary
Should you need a full on feast, this sheet pan chicken with potatoes is the easiest way to adorn your table. A humble pairing, chicken and potatoes is everyone’s favorite. Add in a bit of rosemary, and you have an aroma that begs for family and feast. Joanna’s Sheet Pan Rosemary Chicken And Potatoes from Craving Home Cooked is a recipe you’ve been waiting for (in her words!). Please use chicken thighs, even drumsticks….even better, spatchcock a whole hen! The magic here is keeping it all hot in an oven that doesn’t open, ensuring that everything gets crispy and tender.
Pastiera
Pastiera is a much loved Italian dessert pie made with ricotta, wheat berries and candied fruits. The whole concoction emits a delicate aroma of orange blossom. This preparation isn’t as simple as we had hoped, but it’s very doable. Use a food processor so all that is needed is popping each ingredient in. Marcella walks you through her Pastiera step by step, with pictures, at her blog Marcellina in Cucina. Review the ingredients a few days before you want to make it, in case you need to find Grano Cotto at your local Italian import store (or order it!). Everything else you probably have. Have fun with this one – it’s worth every effort.
Blessing for the Table
“Lord, bless the food before us,
the family beside us,
and the love between us.
As we honor Padre Pio,
may our table reflect the simplicity and joy of shared meals.
May we, like him, seek You in both prayer and daily life.
Amen.”
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