Sant Esteve: All you need to know about Catalonia's Boxing Day

After the lavish Christmas Day feast, Catalans continue the celebration on December 26, known as Saint Stephen's Day (Sant Esteve in Catalan). This day is marked by festive gatherings, meals with family and friends, and cultural events.

Although it shares the same date with Boxing Day, the traditions are quite different. Boxing Day is associated with charitable activities, while Saint Stephen's Day in Catalonia focuses on cultural and family celebrations.  

Carolingian heritage: The origin of Sant Esteve 

In the 9th century, Catalonia was under the rule of Charlemagne and dependent on the ancient diocese of Narbonne, while the rest of the Iberian Peninsula was Christian under the archdiocese of Toledo.    

The main difference between the two is that for the Carolingians, the concept of family was so important that people had to travel to their ancestral homes for important celebrations.   

With slower and longer journeys, they needed plenty of time to return home after the festivities. As a result, Sant Esteve - in honor of the first Christian martyr - became a day off work, allowing families to reunite.    

This is well explained by the popular saying: "Per Nadal cada ovella al seu corral, per Sant Esteve, cadascú a casa seva" - sheep in their pen on Christmas Day, people in their house on Saint Stephen's Day.  

Canelons: A Catalan twist on Italian pasta

Tradition dictates that on this day, also known as the second Christmas, one must eat canelons, a dish made with the leftovers from Christmas meals. This dish is prepared in many homes with the same enthusiasm as the previous Christmas gatherings.  

Canelons, derived from the Italian word cannelloni, are wide rectangular sheets of pasta often used in Italian cuisine to stuff minced meat, vegetables or even fish.   

Surprisingly, this is not the type of pasta that is most commonly eaten in Italy. Centuries of trade and interaction between Catalonia and southern Italy have led to a gastronomic exchange between the two regions, and now it has become a traditional Catalan dish. 

Michelin star chef's tips 

According to Carme Ruscalleda, the best way to enjoy cannelloni is not as leftovers, but with a roast of three meats (veal, lamb and chicken), roasted until tender and well cooked, minced, stuffed into the pasta and covered with a balanced amount of béchamel and cheese.

And if you really want to impress your guests, add some local and international dishes to the table! These can include black truffle, caviar or pandoro.