Festival of Virni and Asparagus at Cerreto Sannita. Fairs in Campania

Festival of Virni and Asparagus at Cerreto Sannita, Campania municipality in the province of Benevento, from 5 to 7 May. Here is the program

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sagre campania maggio 2017 virni e asparagi cerreto sannita
sagre campania maggio 2017 virni e asparagi cerreto sannita

Virni and Asparagus Festival at Cerreto Sannita from Friday May 5th to Sunday 7th May in the small municipality of Campania in the province of Benevento.

This feast of May celebrates one of the typical products of Cerreto Sannita, the Virno Fungus, a spring fungus of the Calocybe gambosa species, a king of local cuisine whose organoleptic characteristics are second only to truffles and as a co-member has asparagus, precious Vegetables already known in ancient Roman times and towards the cultivation of which there is always a great deal of attention.

But let’s see the program in details of this issue fourteen of the Festival of Virni and Asparagus. The event will take place in the welcoming Piazza Luigi Sodo of the small town.

Program

Friday, May 5th

17:00 – Opening of the festival and presentation of the companies in the territory.

19:00 – Opening gourmet stands and, next, live music.

Saturday, May 6th

17:00 – Opening of the festival and presentation of the companies in the territory.

19:00 – Opening gourmet stands and, next, live music.

Sunday, May 7th

9:30 am – Rally in the square for a walk in history (getting comfortable shoes and walking sticks), returning lunch is planned around 13:00.

11 am – Opening gourmet stands.

15:00 – Walk in history with the collaboration of men on horseback.

17:00 – Opening gourmet stands and, next, live music.

Some information about the Virno that you might be curious about is a mushroom particularly sought after throughout Italy due to the great organoleptic characteristics and incredible versatility.

sagre campania maggio 2017 virni e asparagi cerreto sannita
sagre campania maggio 2017 virni e asparagi cerreto sannita

It accompanies very well the robust local red wines, based on ananic and barbera, and a white and fresh falanghina and can be eaten raw but marinated, scratched on fresh noodles, served with “scrabble” with scrambled eggs or with meat Of lamb, cooked with fresh oil and garlic, dried for a particularly pronounced odor or preserved in oil after scalding in water and vinegar. Some of these preparations will be those you can find in the gastronomic booths in this edition of the Festival of Virni and Asparagus.

Two social pages linked to the link event:

www.facebook.com/sagravirnieasparagi/

www.facebook.com/aptcerretosannita/