A VILLAGE FESTIVAL
This is the Sagra dei Capù (Capù Festival) of Terzano, a hamlet of Angolo Terme, a small village where an ancient recipe with excellent flavours is preserved and valorised.
A preparation as simple as it is good and delicious, typical of mountain areas.
A dish that well represents the culinary tradition of that Italy with a profoundly agricultural history that bases its subsistence on a rural economy and avoiding waste.
Capù are roulades of chard rib leaves enriched with a filling of dry bread and grated cheese, a little meat and a secret mixture of spices.
The recipe is especially important because it has been handed down from parents to children and, in the small hamlet of Terzano, represents the classic ‘homemade’ dish, the one prepared for special occasions.
For several decades, the preparation of Capù has been celebrated during a specific festival, where the whole, but really the whole community, with its approximately 290 inhabitants, is involved in the organisation. A true example of sharing and cooperation between the youngest and the oldest, especially during the preparation of the approximately 16,000 roulades.