A festival in Labro to celebrate the pizzicotti, lumps of leavened dough that are cooked in salt water. They are then seasoned with tomato-based sauces but also with other sauces.
They look like gnocchi but they are not made with potatoes and their name derives from the use of the index and thumb that 'pinch' the dough to tear the small pieces.
An opportunity that fills the streets of the beautiful village of Labro where history and modern architecture blend in a wise way.
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