Festa della Fava e del Pecorino
Food FestivalMay

Festa della Fava e del Pecorino

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location_onFiordimonte, Ascoli e Sibillini

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Date

May 1, 2026

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Location

FiordimonteFiordimonte, MC, Italia

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Admission

Free

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Audience

Everyone

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The Festa della Fava e del Pecorino in Fiordimonte is an authentic celebration of Marche's culinary traditions, offering a rare opportunity to discover the genuine flavors that characterize this small hamlet in Valfornace. Two simple yet noble protagonists—the fava bean and pecorino cheese—come together in an event that honors local gastronomic heritage, transporting visitors to the heart of the Marche Apennines where rural traditions still thrive.

During the festival, the perfect pairing of these two regional products comes alive through traditional dishes and modern interpretations, all designed to highlight the nutritional properties and unmistakable taste of ingredients cultivated and prepared using time-honored methods. It's a complete immersion in the authentic aromas and essential flavors of Marche cuisine, where every bite tells stories of territory, dedication, and passion.

Frequently Asked Questions

When does the Festa della Fava e del Pecorino take place?expand_more
The festival takes place in Fiordimonte, a hamlet of Valfornace, during a specific period of the year dedicated to celebrating these regional products. For exact dates, we recommend contacting the event organizers directly.
What are the main products featured at the festival?expand_more
The stars of the event are fava beans and pecorino cheese, two gastronomic treasures of the Marche region, presented in various preparations and dishes.
Where is Fiordimonte located?expand_more
Fiordimonte is a hamlet in the municipality of Valfornace, situated in the province of Pesaro-Urbino in the Marche region, an area deeply rooted in agricultural and pastoral traditions.
What types of dishes are served?expand_more
The festival features traditional Marche dishes that showcase the flavors of fava beans and pecorino cheese, ranging from classic recipes to modern reinterpretations of regional specialties.
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