A gastronomic festival that has been repeated every year in summer since 1971. Tutto nacque con lo scopo di aprire il paese all’esterno e far così conoscere le specialità gastronomiche preparate tradizionalmente dalle donne del posto. Today the festival is a consolidated event, which attracts gourmets from the surrounding areas and beyond, counting thousands of visitors every year.
The main reason for the success of this event lies in the participation of the inhabitants who manage to express the best of their culinary traditions during this week, transferring the same accuracy and knowledge of taste and the variety of flavors of home canteens to the food stands.
The festival is dedicated to ravioli, prepared strictly by hand.
The “Vero Raviolo” from Contignano is served with ragù or with butter and sage.
But this is just one of the specialties that make the festival menu unique. Those who stop to eat will also find bruschetta, cheese and pear trio, grilled meat, tripe, baked pork shank, beans with sausage and fried fish.
