"Aju Cutturu" Mutton Festival

A dish that tells the story of transhumance

The "Aju Cutturu" Mutton Festival in San Gregorio da Sassola is much more than a culinary event: it is a mission to safeguard a centuries-old cooking technique tied to the pastoral history of the Prenestini Mountains. The local dialect term "cutturu" refers to the large copper or iron cauldron that shepherds once carried with them during the seasonal migration of their livestock; inside, mutton would simmer for hours over a low flame until it became incredibly tender.

The recipe featured at the festival honors this tradition: the mutton is slow-cooked in an earthenware pot with garlic, onion, local extra virgin olive oil, peeled tomatoes, fresh chili pepper, aromatic herbs like rosemary, bay leaf, and thyme, and a splash of white wine. The result is a stew with a thick, savory sauce where the meat falls off the bone, best enjoyed with slices of toasted homemade bread.

The village: San Gregorio da Sassola

The festival's backdrop is one of the most charming villages in the province of Rome, in the Lazio region: San Gregorio da Sassola, a small medieval jewel of about 1,400 inhabitants perched in the Prenestini Mountains, just outside Tivoli. The festival takes place in Piazza Brancaccio, at the foot of the imposing Castello Brancaccio, which has dominated the town since the 10th century and was embellished in the 16th century with frescoes by the Zuccari brothers.

Visitors arriving for the festival can take the opportunity to stroll through the historic center: the parish church dedicated to Saint Gregory the Great, the fully frescoed church of Santa Maria della Cavata, the park of ancient trees, and, just outside the village, the Ponte della Mola, a spectacular 24-meter-high and 155-meter-long Roman aqueduct from the Hadrianic era.

The festival in the square

Organized by the ASD Gregoriana with the patronage of the Municipality of San Gregorio da Sassola, the festival enlivens the square with food stalls, live music, and group dancing, creating a lively atmosphere that engages both residents and visitors. Over the years, the event has been held in different seasons—spring editions and early summer dates—confirming its status as one of the most anticipated festivals in the Tiburtino and Prenestino area.

The festival menu

• "Aju Cutturu" mutton: the signature dish, slow-cooked in earthenware according to the shepherds' recipe;
• First courses with mutton sauce: tagliatelle or gnocchi tossed in the rich cooking sauce;
• Homemade bread, water, and local wine to complete the menu;
• In recent editions, a gluten-free option has also been offered.

Prices remain affordable, in the authentic spirit of village festivals: a complete menu at a modest cost, for an experience that combines taste and history.

Why visit

The "Aju Cutturu" Mutton Festival is the perfect opportunity to discover a lesser-known corner of Lazio less than an hour from Rome: a dish you won't find in restaurants, an intact medieval village, and the genuine hospitality of a community keeping the memory of pastoral civilization alive.