In the second week of August in Casalcassinese of Acquafondata, there is the Festival of Homemade Maccheroni, founded decades after the success of the Gnocchi Festival.
On the day of the festival the main square and the streets of the historic center come alive with people since the afternoon to taste maccheroni at will.
Maccheroni is a type of durum wheat. Housewives start working as early as morning to prepare the meat sauce.
A mixture is prepared with celery, carrot and onion. To the fried one adds meat of veal and tomato pulp.
The sauce should be simmered for six hours until cooked. The pasta is seasoned with meat sauce and sprinkled with Parmesan.
Quintals of maccheroni are distributed by housewives in the splendid setting of the mountain landscape.
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