
Sagra della 'Nduja (Spilinga 'Nduja Festival)
location_onSpilinga, Costa degli dei
Date
August 8, 2026
Admission
Free
Audience
Everyone
Weather
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The Sagra della 'Nduja di Spilinga is one of Calabria's most ancient and celebrated gastronomic festivals, with roots tracing back to 1975. This event pays tribute to one of the region's most iconic products: 'nduja, the spicy and creamy cured meat that has made the small town in the province of Vibo Valentia famous worldwide. During the festive day, the streets of the town centre, particularly Corso Garibaldi, transform into a culinary arena where tradition and gastronomic innovation meet. The festival offers visitors a complete sensory experience, with the opportunity to taste dishes prepared with 'nduja according to the most authentic local recipes: from spaghetti alla 'nduja to beans with onion, from bruschetta to homemade meatballs, to sandwiches and expertly seasoned vegetables. Each preparation represents local culinary excellence and the passion of Spilinga's community for this extraordinary product. Beyond gastronomy, the event is a journey into the heart of Calabrese culture, with folkloric and traditional attractions celebrating the region's identity and hospitality. The enthusiasm and genuine warmth of Spilinga's residents make this festival an unmissable appointment for those seeking to discover authentic Calabria, its flavours, and traditions in the month of August.
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'Nduja di Spilinga
'Nduja di Spilinga is a Calabrese cured meat with Protected Designation of Origin, originating from the homonymous municipality in the province of Vibo Valentia. It is a preparation characterized by a soft and creamy mixture, obtained by processing pork meat with red chili peppers, salt, and traditional spices. The particularly soft consistency is the distinctive feature of this cured meat: thanks to its almost spreadable character, 'nduja can be enjoyed directly on toasted bread or used as a condiment for various dishes. The flavor is markedly spicy, with smoky notes resulting from aging methods, and it represents an iconic element of the Calabrese table. Production follows traditional protocols involving stuffing and aging the meat, generally in natural casing. Beyond direct consumption, 'nduja is widely used as a base for culinary preparations, from enhancing pasta dishes to more contemporary recipes in the region's cuisine.
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