Tavole di San Giuseppe (The Votive Tables)

An ancient ritual in lower Salento

The Tavole di San Giuseppe, also known as Le Tavolate, are among the most deeply felt traditions in Uggiano la Chiesa, a small town in the province of Lecce, located in the heart of lower Salento just a few kilometres from Otranto. Every year, for the feast of Saint Joseph, the town and its hamlet Casamassella transform into a path of devotion and hospitality, involving entire families and opening their doors to visitors.

The tradition has roots in the Middle Ages, when local lords offered true charity banquets to the poor on the Saint's day. Over the centuries, the ritual has evolved into a community festival where a vow to Saint Joseph is fulfilled by preparing a lavish table and offering food to those representing the Holy Family.

How it works

Celebrations are concentrated on March 18th and 19th. Families spend days preparing the dishes, and on the eve of the feast, they set up the table in the largest room of the house: at the center is the effigy of the Saint, surrounded by lit candles, flowers, and a staff adorned with white flowers, recalling the miracle of Joseph's selection. On March 18th, the priest processes through the village streets to bless the prepared tables.

The central moment is the table of the Saints: the diners, known as 'Saints', must always be an odd number, ranging from a minimum of 3 (Saint Joseph, the Madonna, and Baby Jesus) to a maximum of 13. Saint Joseph sits at the head of the table and, with three taps of his fork on the plate, marks the beginning and the transition between courses, while those present recite the rosary.

Traditional dishes

The cuisine of the Tables is the simple, ritualistic food of Lent, where every dish holds symbolic value. In the most complete versions, there are up to thirteen courses for each Saint. Unmissable dishes include:

• Massa with chickpeas and cabbage ('ciciri e tria', homemade vermicelli with chickpeas), the signature dish of the ritual;
• Lampascioni (tassel hyacinth bulbs) in oil and vinegar, and boiled seasonal vegetables;
• Fried and stewed fish and stockfish, dedicated to Jesus;
• Cartellate ('ncartiddate) and zeppole di San Giuseppe, the typical pastries;
• large votive breads weighing 5-7 kilos, decorated with symbolic shapes depending on the Saint they are intended for, accompanied by artisanal wine and oil.

A shared tradition in Salento

The Tavole di San Giuseppe is not an isolated ritual in Uggiano la Chiesa: the same tradition brings life to various villages in lower Salento during the same period, such as Minervino di Lecce, Giurdignano, Cocumola, and San Cassiano, creating a true itinerary of popular devotion in Puglia. In Uggiano la Chiesa, the ritual retains a particularly intimate and familiar character, making it one of the most authentic experiences for those wishing to discover the rural and spiritual soul of Salento.