Photo: Wikimedia Commons
Running since 1967, this festival for zampina — a spiral-cut pork, veal, and occasionally lamb sausage grilled coiled on the skewer — opens each year's autumn sagra season in Puglia. A village recognized among 'Borghi più Belli d'Italia' and awarded the 'Bandiera Verde Agricoltura,' it pairs the zampina and bocconcino with 'Fecazz a Livre' (Focaccia a Libro), a Slow Food Presidium bread, alongside a nightly concert series that has drawn nationally known Italian singers.
