It is ready to host the 17th edition of one of the leading food and wine events in Cilento. Festa del Pane e della Civiltà Contadina. Between pasta with local flours and tomatoes grown in the garden and bread prepared with ancient grains Saragolla and Senatore Cappelli and cooked in a wood oven with natural olive bundles.
“The golden color of the wheat fields lying in the sun dancing to the sound of popular melodies certainly brings back the long-awaited summer.”
There is no “beautiful season” that respects itself without the usual appointment with the Festa del Pane e della Civiltà Contadina, which this year reaches its seventeenth edition: a festival that embraces modernity and tradition, capable of uniting different tastes and generations.
From July 27th to 31st, visitors will be able to walk through the most characteristic places of Trentinara, admire it in the calm of a walk and then find themselves, after a suggestive and romantic sunset, catapulted into a festive atmosphere.
Ten food and wine stations, well distributed in the ancient village, where it will be possible to taste typical traditional dishes with excellent ingredients, including fusilli with sauce, cavatielli with sauce, strangulaprieviti with sauce, sfriuonzolo, wild asparagus omelette, sausage, pork rind and meat with sauce, sciurilli, potatoes and cucuzzieddi, sweet/savoury fried pizza, meatballs with sauce, mulegnama 'mbuttunate, chicory and potatoes, meatballs with sauce, zeppola with sciurilli, chickpea soup with vescutto, lagane and chickpeas, sausage and beans, potato meatballs, Cilentana pizza, meat stew with potatoes, bucconotti and zeppole.
“The idea is to recreate the culinary skills that were found in the kitchens of the past: what was put on the table was the magical combination of the harvest, the breeding and the mastery of the woman, queen of the house”.
For this reason, a plate of “cavatielli” will include the artisanal processing of the pasta with local flours and tomato puree grown in the garden; the bread, a key product, will be the fruit of fields cultivated with ancient grains Saragolla and Senatore Cappelli, slowly leavened and cooked in a wood oven with natural olive branches.
“The quality and craftsmanship of the product is the basis of the success of an event that is now well-established in the Cilento panorama and which, accompanied by a respectable musical program, manages to create a suggestive union between past and present”.
Article published on 11 July 2023 - 11:55
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