In Ciardelli, a hamlet of Pietrastornina located halfway between Avellino and Benevento, the tradition of the Sagra dei Culurgiones is renewed. This festival pays homage to the delicious fresh pasta filled with potatoes, mint, minced garlic, parmesan, and pecorino.

A Meeting of Flavors and Knowledge in One Dish

The undisputed star of the festival is the special Culurgiones recipe—ravioli made from fresh pasta filled with potatoes, mint, garlic, parmesan, and pecorino. Mrs. Giuseppina Martini, known to everyone as "Pina," brought this tradition from Santa Margherita di Pula to Irpinia over forty years ago, capturing the taste buds of locals and visitors alike. Her authentic recipe, enriched by exchanges with local culinary masters, is now a delightful blend of flavors and knowledge.

On Saturday, July 6, 2024, the 12th edition of the Sagra dei Culurgiones returns. This is a unique opportunity to enjoy the local reinterpretation of this typical Sardinian dish with the "spike closure," expertly prepared and enriched with the flavors of Irpinia.

Not Just Culurgiones

In addition to Culurgiones, you can enjoy a complete menu featuring sandwiches with meat or sausage, various side dishes, local wine, and draft beer. The evening will be accompanied by live music, creating a convivial and festive atmosphere.

Time: From 8:00 PM