This blog post was updated on September 28, 2018.
Anytime is a good time to visit Italy, especially if you are a foodie! And this summer promises a delicious array of events for folks keen to have as many gourmet experiences as possible during their Italian vacation. Here's a list of four particularly yummy festivals in Italy this summer that are worth visiting with an empty tummy! Buon viaggio and buon appetito!
Chianti Classico Expo
September 11 to 14
2014 sees the 44th edition of this traditional wine festival celebrating the famous Chianti wine in the heart of the Chianti region of Tuscany. Tastings, stalls, music and more await the visitors. Have an online sip at expochianticlassico.com.
National Macaroni Festival
August 8 to 11
The delightful town of Campofilone plays host to the National Festival of Macaroni, the area's most typical dish, prepared with high quality durum wheat and eggs – a recipe which has been handed down from mothers to daughters. The festival celebrates this humble and delicious pasta that can be sampled with the typical meat ragu in restaurants and trattorias around Campofilone. Find out more at comune.campofilone.fm.it.
“Chianina” Beef Steak Festival
14-5 August 2014
Chanina is a breed of beef cattle specific to the region around Cortona, Tuscany. For this annual feast, thousands of Chanina steaks are grilled on a 14sqm grill in Cortona's medieval town center. Local wines and other delicacies are on offer to the visitors. For details, go to cortonaweb.net.
Parma Ham Festival
Parma, Langhirano, and towns throughout the Parma region, Emilia Romagna
September 15 to 21
The Festival del Proscuitto di Parma is an annual celebration bringing more than 100,000 visitors to the area, who get to taste more than 1,000 different types of the world famous ham. One of the main attractions of the festival is the “Open Doors” tradition of the ham factories, which offers visitors a unique chance to discover that the 10 million Parma Hams produced each year by the 164 companies of the Parma Ham Consortium, are still made today like they were two thousand years ago, using only two ingredients: the prized Italian pig leg and a pinch of sea salt. Visit festivaldelprosciuttodiparma.com for more information.
Leave a Comment