Food FestivalFebruary
Pasta ripiena e cacciagione
location_onCasumaro, Parma e Food Valley
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Date
February 7 – February 15, 2027
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Admission
Free
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Audience
Everyone
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In Emilia-Romagna, cuisine is far more than simple food preparation: it is an art passed down through generations, a language of precise gestures and profound love for the land. The Pasta Ripiena e Cacciagione festival in Casumaro perfectly embodies this philosophy, celebrating two pillars of Emilian culinary tradition. From February 7-15, 2027, this festival invites you to discover the rhythmic sound of the rolling pin on wooden tables, the unmistakable aroma of flour, and the almost architectural precision in folding a tortellino or cappellaccio. Each fold, each filling tells a story of culinary wisdom carefully guarded by local pasta makers. Tortellini and Zucca Cappellaccio are the true stars of this celebration: the first, small and precise, contains in its legendary 'navel' a concentrated burst of flavor where the meat and Parmigiano Reggiano filling speaks the language of purest tradition; the second, the 'gentle giant' of the Emilian table, represents a perfect balance between the sweetness of squash, the savory richness of cheese, and that hint of nutmeg that captivates from the first bite. Yet the festival doesn't end with the first course: as true Emilian tradition dictates, after the delicate pasta comes the intense and enveloping flavors of game, with noble meats cooked using slow techniques and expert marinades. Join Casumaro to rediscover the authentic taste of memory, where each course is a tribute to the beauty of handmade pasta and the genuine flavors of yesteryear. A festival born with the great purpose of protecting and preserving Emilian culinary excellence, transforming the table into a stage where tradition continues to thrive.
Frequently Asked Questions
What are the main dishes at the festival?expand_more
The festival celebrates two icons of Emilian cuisine: Tortellini, filled with meat and Parmigiano Reggiano, and Zucca Cappellaccio, characterized by the balance between squash sweetness, cheese savory notes, and nutmeg. Second courses feature game prepared with slow cooking methods and traditional marinades.
How are the dishes prepared?expand_more
All dishes are prepared following the most authentic Emilian tradition: pasta is rolled by hand by local pasta makers until it becomes a golden veil, and game is cooked using traditional techniques featuring expert marinades and slow cooking to enhance the flavor of noble meats.
When does the festival take place?expand_more
The festival runs from February 7-15, 2027 in Casumaro, Emilia-Romagna. It's the ideal time to discover the authentic flavors of Emilian cuisine during the winter season.
What is the purpose of the festival?expand_more
The festival was created with the objective of protecting and preserving the beauty of handmade pasta and the genuine flavors of the past, keeping Emilian culinary traditions and the knowledge of local pasta makers alive.
What makes this event special?expand_more
This festival celebrates not only the dishes themselves, but the entire Emilian culinary philosophy: the language of precise gestures, the sound of the rolling pin, the aroma of flour, and that almost architectural dedication in creating each tortellino and cappellaccio with handcrafted excellence.
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