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SEPTIEMBRE 29
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Italy Travel Guide

Food Festivals in Italy


Italy hosts many food festivals around the country due to the great and unique cuisine of every corner in Italy, each festival has a reason to exist.


Every region in Italy has its own recipes due to local ingredients and season; also for each festival (religious, cultural or any other) Italians have created a special dish to celebrate it.

Here you have a selection of Food Festivals classified by Season:

Winter Food Festivals
Festa di Antonio: Some of the traditions are that young people collect wood to build a pyramid to burn, and also to construct a straw witch who represents the winter, and the food for the festival is characterized by Hard Cake.

Feast of the Star: People carry in procession a large star and carry presents for the Three Kings; the most popular meal for the celebration is wine salami.

Spring Food Festivals
Sagra della Pie Fritta: The meal for the festival is Fried flatbread and it is celebrated in Bologna

Sagra del Pesce: Itís the celebration that fishermen make in honor of their patron saint San Fortunato. The typical meal is fried fish and local wines


Summer Food Festivals
Festa di Noiantri: The celebration is held in Roma, and the meal is Brusheta. Sagra dell'Anguilla: As itís inferred from the name, celebrates eels in all its classes. Sagra delle Melanzane Ripiene: The representative meal is wine, cheese and eggplant; if possible people have stuffed egg plant.


Autumn Food Festivals
Sagra della Nocciola: This festival is famous because of the cakes, sweets and because of the footrace held during the celebration.

Sarga degli Stacchioddi: People prepare homemade pasta; and served it in form of disks and add the robotp with form

La Vendemmia del Nonna: Families get together and prepare a big dinner with anchovy. Sagra Della Lepre: is held in many provinces in Italy more than once, people cook potted hare, roasted hare, and pappardelle with hare sauce and for people who doesnít like it there are roast pork and grilled steaks.



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