Lagane di San Giuseppe is a traditional dish originating from Puglia. It's prepared exclusively for March 19, St. Joseph's Day. The dish is made with breadcrumbs, anchovies, olive oil, chestnuts, tomato purée, and lagane (mafaldine) or similar broad and flat pasta.

The lagane pasta is chosen to honor St. Joseph's profession as a carpenter. The breadcrumbs are toasted and sprinkled with olive oil. The chestnuts and anchovies are added to the pot and cooked for a few minutes more. The pasta is cooked, drained, tossed with the tomato purée, then combined with the pan mixture and served.

It's recommended to garnish the dish with extra breadcrumbs on top. Lagane di San Giuseppe are a specialty of Mola di Bari.