Lagana Festival

A celebration of the South's oldest pasta

The Lagana Festival is a highlight of the summer culinary scene in Contursi Terme, a town in the province of Salerno, Campania. The evening revolves around a single star: lagana, a durum wheat semolina dough that local families have been hand-rolling for generations. It is served in several versions, ranging from the classic style with legumes to preparations featuring garden-fresh sauces.

Like many festivals in the Salernitan hinterland, this event was born from a desire to preserve a humble dish rooted in field work and home cooking. Local women, volunteers, and younger generations gather around the stoves, turning what was once a daily peasant meal into a vibrant community celebration for the night.

What is lagana?

Lagana (plural lagane) is an egg-free fresh pasta made solely from durum wheat semolina, warm water, and a pinch of salt. The dough is rolled out with a rolling pin and cut into wide strips, resembling thick, irregular tagliatelle. Considered one of the oldest pasta shapes on the Italian peninsula, it is especially common across Campania, Basilicata, Molise, and Calabria, and is traditionally served in hearty legume-based soups.

• Lagane and chickpeas: the most famous pairing in Salernitan and Cilento cuisine, seasoned with garlic, extra virgin olive oil, and chili pepper.
• Lagane and beans: a more rustic, winter-style version, adapted for summer in a lighter format.
• Lagane with sauce: served with fresh tomato, basil, and cacioricotta cheese, when the festival falls at the peak of the harvest season.

How the evening unfolds

The format follows the classic village festival style: food stalls managed by volunteers, long open-air tables in squares or public spaces, and affordable portions served in succession. Musical entertainment accompanies the tasting of the local specialty, with folk groups, tarantellas, and traditional Southern repertoires keeping the atmosphere lively until late.

Alongside the lagana, other local products take center stage: extra virgin olive oil from the Sele Valley hills, cheeses, cured meats, and wines from the nearby Salerno and Irpinia areas.

Contursi Terme, the town of waters

Contursi Terme is renowned throughout Campania for its sulfur springs and thermal spas located along the Sele River, just outside the town. The historic center, meanwhile, climbs up a hill, characterized by narrow alleys, stairways, and views over the valley and the Picentini Mountains. This dual identity—thermal and rural—is reflected in the local cuisine: an essential diet of grain, legumes, vegetables, and oil, which these summer festivals continue to honor.

A summer calendar full of festivals

The Lagana Festival is not an isolated event. The Contursi calendar includes several festivals dedicated to local products, such as the Cavatiello Festival and the Rabbit Festival, as well as the patronal feast of San Donato in August and musical events promoted by the Pro Loco. For those staying at the spas or visiting the Sele Valley, it is the perfect way to experience authentic village life.

When to visit

The festival traditionally takes place in the heart of summer, between late July and August, usually lasting for one evening. Dates are not announced far in advance: it is best to check the channels of the Municipality of Contursi Terme and the local Pro Loco in the preceding weeks, or ask around town, where word-of-mouth remains the most reliable source.

Tips for your visit

• Arrive early: the first servings are the most relaxed, while queues at the stalls grow after 9:00 PM.
• Bring cash: electronic payment is not always available at volunteer-run stalls.
• Combine the evening with a day at the thermal baths or a walk through the upper village for views of the valley.
• Ask the volunteers how the dough is rolled: it is the best way to understand the difference between lagana and other fresh Southern pastas.