Ciaccio Festival

A festival that tells the story of a territory

Few dishes manage to be as identified with a place as ciaccio is with Palagano, a small municipality in the Province of Modena nestled between the Dolo and Dragone Valleys, in the Emilian Apennines. Every year, on the last weekend of June, the town gathers around the Sagra del Ciaccio (Ciaccio Festival), one of the most cherished gastronomic events in the Apennine region of Emilia-Romagna, organized with pride by the Maestri Ciacciai Palaganesi.

What is ciaccio?

Ciaccio is a product of Palagano's peasant tradition, protected by the PAT (Traditional Agri-food Products) mark. It is prepared with a dense dough of flour, water, and salt, called kola ("glue") in the dialect, poured onto red-hot iron plates called cottole. The result is a thin dough, similar to a rustic crêpe, which is stuffed with a pesto of lard, garlic, and rosemary and a final sprinkle of Parmigiano Reggiano, or served in a sweet version. The first documents attesting to this recipe date back to 1266: tasting ciaccio literally means biting into eight centuries of history.

Flavors of the Apennines in the piazza

During the festival, the food stands offer, in addition to freshly cooked ciaccio, the great specialties of the Modenese Apennines: crescentine and tigelle, gnocco fritto, chestnut fritters, and potato cake. There are also food stands from various Italian regions, making the festival a small journey through the flavors of the Peninsula.

Not just food: music, crafts, and family

The Sagra del Ciaccio is a well-rounded village festival. Alongside the tastings, there is the artisan market, bouncy castles and entertainment for the little ones, and especially the eagerly awaited evening musical performances that liven up both evenings. It's a perfect opportunity to discover Palagano and its hinterland, amidst woods, trails, and a community that passionately preserves its roots.

When to go

The event is traditionally set for the last weekend of June. The stands generally open at 7:00 PM on Saturday, while on Sunday the festival begins mid-morning. Admission is free: you only pay for what you taste at the stands.