Sagra del Calcione e del Raviolo e Fermento

A festival that unites two Treia traditions

The Sagra del Calcione e del Raviolo is one of the most established events in the calendar of Treia, an ancient hilltop village in the province of Macerata, in the Marche region. Born to celebrate the town's signature dish, in 2026 it reaches its 59th edition and, for the occasion, it joins forces with Fermento, the craft beer festival established in 2015 and now in its 10th edition. Two historic events that, together, transform Piazza della Repubblica and the historic center into a large open-air culinary journey.

Calcione, a De.Co. product of Treia

The calcione of Treia is a large, crescent-shaped raviolo with a characteristic cut on top, from which the filling partially emerges during cooking. The dough combines puff pastry, pecorino cheese, wheat flour, eggs, oil, and sugar: the result is a flavor that blends sweetness with the savory and slightly spicy notes of the cheese. During the sagra, food stalls offer calcione in multiple variations, from ricotta and raisins to cheese, and even indulgent versions with chocolate and cinnamon, alongside handmade Marche ravioli served with various sauces and traditional local main courses.

Fermento and craft beers

With the arrival of Fermento, the festival is enriched with dozens of craft beer types to taste in the streets of the center, along with plenty of live music: over the years, the festival has featured folk, rock, funk, and swing groups, DJ sets, and jam sessions every evening, with artists and entertainers spread across squares and alleys. The combination of the food sagra and the beer festival makes the event suitable for all ages, from families to young people.

When and where

The 2026 event is scheduled from June 26 to 28 in Piazza della Repubblica and the historic center of Treia. The event is organized by the Pro Loco Treia (Pro Treia) with the patronage of the Municipality of Treia. An opportunity to discover a village that preserves one of the most evocative historic centers in the Macerata hinterland and to savor a cuisine that tells centuries of Marche peasant tradition.