Coccetella Festival

A festival that tells the story of Irpinia

Some festivals simply serve a dish, while others tell the story of an entire town. The Coccetella Festival in Sorbo Serpico undoubtedly belongs to the latter category. Every summer, in this small town in the province of Avellino, in the green heart of Irpinia, the squares and alleys of the historic center fill with long tables, the aroma of tomato sauce, and lively chatter. For three nights, the village transforms into a giant open-air kitchen and a meeting point for the entire inland Campania region.

The event is one of the longest-running in Irpinia: 2026 marks its 45th edition, a milestone that speaks volumes about the resilience of a community of just a few hundred inhabitants, capable of attracting thousands of visitors every July from neighboring towns, Avellino, and the Naples area.

Coccetella, a handmade pasta

The coccetella is the absolute heart of the festival. It is a fresh pasta shape typical of Sorbo Serpico, made with very few ingredients—flour, semolina, and water—and entirely by hand. The result resembles an orecchietta but is larger and more stretched, with a hollow shape that perfectly holds the sauce.

As tradition dictates, it is prepared primarily by the village women, who gather in the days leading up to the festival to work the dough by hand, using techniques passed down through generations. It is a humble pasta in its ingredients, yet rich in memory: no machine can replace the thumb that presses and drags the dough across the wooden board.

An ancient bond with Maria SS. della Neve

The coccetella was not born as a restaurant dish, but as a devotional offering. Tradition links it to the cult of Maria Santissima della Neve, the patron saint of Sorbo Serpico: the village women used to prepare the pasta to honor the Madonna and share it with the community during the festivities. Even today, the festival is organized by the Maria SS. della Neve Festival Committee, and this dual nature—religious and convivial—remains its most authentic hallmark.

Three evenings of taste and music

The event's format is well-established. Food stalls open every evening around 8:00 PM and remain active until late at night, while live bands and DJ sets take turns on stage to provide the soundtrack for the evenings. The formula bridges generations: families and the elderly at the tables, the younger crowd in front of the stage.

• Live concerts by bands and artists from the Irpinia and Campania region
• DJ sets until late at night
• Food stalls scattered throughout the historic center
• Area dedicated to craft beer
• Cocktail bar and refreshment points

What to eat and drink

Alongside the coccetella, served strictly with tomato sauce, the stalls offer the classic repertoire of Irpinian peasant cuisine: grilled meats, sausages, seasonal side dishes, and local cheeses, all accompanied by local wines—we are just a few kilometers from the lands of Fiano di Avellino, Greco di Tufo, and Taurasi. In recent years, the selection has been enriched with an area dedicated to craft beer, curated by the local project 83043 Beer Project, and a cocktail bar managed by the Bartenders Bar Academy.

The atmosphere of the village

Those arriving in Sorbo Serpico for the first time discover a tiny village perched among the hills overlooking the Sabato Valley, not far from Avellino. During the festival, everything takes place outdoors: wooden tables in the small squares, lights strung between the houses, and the stage set up in a town square. There are no fences or tickets: you just walk in, wander around, eat, and stay to listen to the music.

Organizers

The event is promoted by the Maria SS. della Neve Festival Committee with the collaboration of the Pro Loco Serapide of Sorbo Serpico, the patronage of the Municipality, and the support of civil protection volunteers. It is an entirely local and volunteer-run organization, which is also the reason why admission remains free: you only pay for what you consume at the stalls.