Nodica Tordello Festival

The festival of Nodica's signature dish

The Nodica Tordello Festival is one of the most beloved summer culinary events in the village of Nodica, located in the municipality of Vecchiano, in the Province of Pisa (Tuscany). For about ten days, this small town in the Piana del Serchio transforms into a large open-air dining room, where local culinary tradition takes center stage.

The tordello (also called tortello in this area between Pisa and Lucca) is a handmade stuffed pasta prepared according to a home recipe passed down through generations. The entire festival revolves around this dish, prepared by volunteers from local associations.

What to eat

The festival menu focuses on the most honest and hearty Tuscan cuisine. Offerings at the food stalls include:

• Homemade tordelli with meat sauce or mushroom sauce;
• Pasta dishes with meat sauce, mushrooms, and wild boar;
• Grilled meat, cooked to order;
• The renowned Nodica bomboloni, the village's signature dessert.

The cooking is that of a true village festival: genuine dishes, generous portions, and affordable prices, all in a familiar and convivial atmosphere.

The festival and the community

More than just a culinary event, the Tordello Festival is a gathering point for the entire community of Nodica and the surrounding Piana del Serchio villages. The stalls come alive in the evening as the tables fill up, and after dinner, dance music keeps the evenings going until late.

The organization is entrusted to local associations, particularly the Società Sportiva Pappiana and the Circolo Giovanile ARCI of Nodica, who have been carrying on this summer tradition for years through the work of their volunteers.

Nodica and the Piana del Serchio

Nodica is a small hamlet of Vecchiano, nestled in the plain crossed by the Serchio river, just a few kilometers from the Migliarino San Rossore Massaciuccoli Regional Park and the beaches of the Pisan coast. A festival like this is the ideal opportunity to discover an authentic corner of Tuscany, far from the main tourist flows, and to taste local cuisine directly from the hands of those who have always prepared it.