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Sagra Raskatiell

Annually on the 18th of August

 

The Raskatiell i legum are Fardella's typical dish and they are in the big group of ''poor pasta'' because the ingredients of the pasta and seasoning are simple and modest: for the dough just wheat flour, broad beans flour and water. For the sauce and seasoning: fresh tomatos, prepared with red pepper from Senise and an abundance of basil for the summer version. Hot oil, a section of garlic and pulverised Senise's red pepper in the winter version (i raskatiell sfritt). The use of putting together bean and wheat flour was born out of the necessity to keep the wheat flour for the preparing of bread.
For 36 years in a row this festival is one of the highlights of the summer of course it's one of the festivals with the longest tradition in Basilicata: it was born at the end of the '70s, as a festival for the migrant workers from the south who come back to spend the summer holidays with their relatives but, with the passing of time, the nature of this event changed and it became more what it's now, that's the festival of a village centered around this traditional dish and its promotion. Each year we welcome locals as well as strangers to taste this dish. In these three decades every local administration devoted much attention to the preparation and to a positive outcome of the festival that offers free wine, watermelon, selfmade biscuits and the famous raskatiell pasta for everyone. The evening is completed with live music and entertainment in a festive mood.