Giallo Maccherone

Giallo Maccherone, the ritual of dough rolling in San Martino Spino

In the heart of the Bassa Modenese, in San Martino Spino, a hamlet of the Municipality of Mirandola in the province of Modena, Giallo Maccherone is now an anticipated event of the Emilian spring. The festival, which in 2026 will reach its eleventh edition, celebrates one of the symbolic dishes of local cuisine: 'maccheroni al pettine' from the Valli Mirandolesi, a fresh egg pasta handmade and ridged with an ancient weaving comb, from which it takes its name.

Three days of taste in the Palaeventi

The festival takes place in the Palaeventi of San Martino Spino, a covered and air-conditioned venue that allows visitors to be welcomed regardless of the weather. For three days, 'maccheroni al pettine' are served accompanied by three different ragù variations, according to the tradition of Mirandola families. Alongside the main dish, the kitchen offers other local specialties: fried gnocco, typical Emilian cured meats, and traditional peasant desserts.

The Dough Rolling Competition and the 'Maccherone d'Oro'

The highlight of the event is the 'Gara della Sfoglia' (Dough Rolling Competition), a challenge among local dough makers to compete for the coveted "Maccherone d'Oro" award. The jury is chaired by chef Susanna Scannavini, from the Quattro Chiacchiere restaurant in Mirandola, who evaluates the quality of the hand-rolled dough. It is a spectacular moment that draws attention to the manual skills passed down from generation to generation, a true intangible heritage of the Valli Mirandolesi.

A village and community festival

Organized by the Circolo Politeama of San Martino Spino, Giallo Maccherone is much more than a gastronomic festival: it is an occasion for the local community and for the many visitors who reach this corner of the Bassa Modenese each year, a land of valleys, embankments, and rooted gastronomic traditions. 'Maccheroni al pettine' from the Valli Mirandolesi are the protagonists of various local events, but it is here, around the comb and the ragù, that the ritual of dough rolling finds one of its most heartfelt expressions.