From Friday, September 6 to Sunday, September 8, the Diffused Agri‑Food Festival will take place in Avezzano
Great success for Marsigrani, the new flagship dish of the Marsica and Fucino areas
The countdown begins for the three days of Marsicaland, the Agri‑Food Festival spread across time and space, which from Friday, September 6 to Sunday, September 8 will bring to the center of Avezzano a major celebration dedicated to the best of Marsican food and wine. These will be the final days of an event that began in Rome in October 2023 with its official presentation at the Ministry of Agriculture, kicking off a six‑month program of events with a series of stops in the squares and the most charming villages of the Marsica region and beyond.
The latest stop, just a few days ago, was in the capital, bringing together the main players of the area — institutions, entrepreneurs, chefs from the Marsica, and some of the most influential figures on the Roman food scene — for a celebratory evening dedicated to the traditional flavors of this small yet remarkable land. A kind of prequel that showcased the vast agri‑food heritage of the Marsica and Fucino regions ahead of the major event in Avezzano, confirming Marsicaland as the ambassador for this precious yet little‑known corner of Abruzzo.
Our work to promote the places, products, and communities of the Marsica and Fucino area continues,” explained Ernesto Di Renzo, professor of Anthropology of Taste and Anthropology of Cultural Heritage at the University of Tor Vergata, as well as Scientific Coordinator of MarsicaLand. “With a program of unique initiatives — both in terms of content and locations — ranging from the main towns of the area to major national stages such as the capital. We have returned here to present the MarsicaLand program, an initiative that aims to make the Marsica and Fucino area a key destination for Italian and international tourists. Once again, we emphasize the role of gastronomic heritage as a driving force for the economic and cultural development of a destination and as a tool for strengthening the territorial identity. We are now looking ahead to the grand finale in September, when Avezzano will become the stage for major events during three days that will celebrate, like never before, all the beauty and goodness that Avezzano and the Marsica have to offer.”
The best flavors and culinary traditions of the Marsica area were presented during the Roman evening held on the terrace of Ozio Restaurant, one of the most evocative settings in the capital. The stars of the event were the Marsican dishes that reached the final round of the contest held on April 24 at Domus Mariae, in the Sanctuary of the Madonna Santissima di Pietraquaria. A selection of local chefs competed by creating their own interpretation of Marsican cuisine. The dishes were evaluated based on the territorial origin of the ingredients, respect for tradition, and the creative flair of the chefs by an exceptional jury composed of some of the most prominent figures in communication and journalism: Gioacchino Bonsignore, Mediaset TV journalist; Antonio Paolini, journalist and renowned food critic; Stefano Carboni, communication expert; Franco Santini, food and wine journalist; Roberto Raschiatore, journalist at Il Centro; Maria Teresa Colizza, former councilor and ASL director; historian Giovanbattista Pitoni, and L’Aquila chef William Zonfa. This technical jury was chaired by Ernesto Di Renzo, Scientific Coordinator of MarsicaLand. The title of Piatto Tipico Marso (Typical Marsican Dish) was awarded to Marsigrani, the recipe created by Sandro Baliva of the restaurant Madonna delle Vigne in Celano. It is a true homage to local cuisine, particularly to the excellence of local grains and legumes, and will become the signature dish of the Marsica region in local restaurants and beyond. Following in ex aequo — demonstrating the high level of the dishes presented — were: Federico Orlandi of Orlandi Il Ristorante (Avezzano) with Patata Marsa; Paolo Verna of Postaccio – Bacaro Marsicano (Avezzano) with Carezzaccia; Maurizio Di Marco Testa of La Parigina (Tagliacozzo) with the dish Memoria; and Yuri Cursi with his creation Scarpetta. The evening also featured local wines, represented by Cantina del Fucino and Cantine Bove.
“A wonderful evening,” concluded Professor Di Renzo, “marking an important milestone ahead of the three days in Avezzano. It is worth emphasizing the great teamwork involving the Festival’s technical coordinator Giuliano Montaldi, Mayor Gianni Di Pangrazio, the Abruzzo Region — represented by Agriculture Councillor Emanuele Imprudente — and all institutions and trade associations.”
Winning Marsican Dish
Marsigrani by Sandro Baliva – Madonna delle Vigne – Celano (AQ)
Spelt, barley, wheat, and lentils, all sourced from the mountains of the Marsica. Garnished with cornflower and dandelion petals.
Finalist Dishes
Patata Marsa by Federico Orlandi – Orlandi Il Ristorante – Avezzano (AQ)
PGI Fucino potato, saffron foam from Vallelonga, crispy cured pork cheek, herb‑seasoned croutons, and fresh truffle.
Scarpetta: Memory of a Sunday Lunch by Yuri Corsi
Bread made from Solina wheat, local three‑meat sauce, thyme, marjoram, savory, and a final dusting of San Vincenzo Valle Roveto Pecorino.
Carezzaccia by Paolo Verna – Il Postaccio Bacaro Marsicano – Avezzano (AQ)
PGI Fucino potato, white and red onion from Scurcola Marsicana, mountain honey from the Marsica area and Montepulciano d’Abruzzo wine, crumbled pork sausage, extra‑virgin olive oil, and a pinch of pepper.
Memoria by Maurizio Di Marco Testa – Osteria La Parigina – Tagliacozzo (AQ)
Flour from local grains, salt cod, smoked herring, sun‑dried tomatoes, garlic, extra‑virgin olive oil, salt, rosemary, and bay leaves.
