The Festival of the 'nduja of Spilsby this year reaches its 45th edition. The event, of a gastronomic and folkloristic nature, begins today and will continue until 8 August, in the small town in the province of Vibo Valentia. An unmissable appointment for Calabrians and tourists who flock to the neighboring seaside resorts in the summer, the festival will offer, once again, tempting dishes based on 'nduja, but there will be moments dedicated to culture, traditions and entertainment. And, above all, there will be news, which this year promises to be of great interest.
The 'Nduja Village to welcome everyone in safety
To allow the 'nduja festival to be carried out safely, the municipal administration of Spilinga has thought of ad hoc programming, in full compliance with the current anti Covid regulations. The idea of the administrators is to distribute, for the first time, the event in seven days (until now the festival had always taken place in a single day) within the 'Nduja Village. It is a "village" of twenty wooden houses that can accommodate up to 600 people per evening, built in Piazza XI Settembre. In the center of the square, two boxes have been set up, one intended for show cooking by well-known chefs, the other aimed at welcoming the musical groups that will cheer up the evenings. To the need to avoid gatherings was added that of regulating access, "perhaps - as the administration had already explained - with online registrations".
Collaborations
To support the municipal body in organizing the event, there are the Gal Terre Vibonesi, the regional council, the Flag of the Strait, the “Nduja di Spilinga” consortium. In the project, the administration also involved local associations (Pro Spilinga, Arcobaleno Committee and Icre, “Valentia” Association). This year, moreover, "innovative events" were introduced to promote 'nduja through the national mass media.
Many Chefs and guests present
The Spilinga 'nduja festival hosts this year Chefs, pizza chefs and food bloggers known all over the world. Among these, there will be: Giuseppe Romano (who won the "green" star of the Michelin guide), Gabriele Bonci, Sonia Peronaci, Stefano Callegari, Fabio Campoli, Flavio de Maio and Antonino Esposito. In the role of chef there will also be a goldsmith Gerard Sacco together with the “Maccaroni Chef Academy” and the chef Antonio Spizzirri. The event is enriched by a series of initiatives designed to involve even the little ones, such as the children's internship organized by the "Maccaroni Chef Academy" with the "Junior Chefs" and the "Credenza dei bambini", curated by Rosanna Pontoriero. Each evening will have a different theme, such as the Mediterranean diet, regional traditions and so on. In each one there will be a guest from the sector. Among these, Vittorio Caminiti, president of the "Food Museum" and of the "Bergamot Academy".
The origins
The Spilinga 'nduja festival was born in 1975, the year in which the first event takes place. Designed to convey this typical local product to the world, the initiative started from an idea of the administration at the time, ends up reaching the initial goal over time, registering enormous numbers of visitors year after year. Since then, only the 2020 edition has not taken place, due to the restrictions related to the Covid-19 pandemic.
Famous in the world
The Spilinga 'nduja festival is today a real event, long awaited by the inhabitants of the Calabrian municipality, now famous throughout the world. During the festival, the people of Spilinga offer various dishes based on 'nduja to visitors who come here for the occasion: spaghetti, beans, bruschetta, sandwiches, meatballs,' nduja and onions, tripe and 'nduja chops. There are many local folklore events that delight those present. Examples are the parade through the streets of the town of the traditional papier-mâché “Giants”, and the “Camejuzzu i focu”, which represents the historic struggles of the Spilingesi against the invasions of the Saracen pirates.
Symbol of Calabria
The 'nduja is now a symbol of Calabria in the world. It is a soft salami, particularly spicy and spreadable. It is obtained by mixing pork meat with chilli and salt. The mixture is then stuffed into the natural casing. It is handcrafted in the winter months, when the inhabitants of Spilinga have the custom of slaughtering pigs. In the kitchen it is mainly used to season first and second courses, to fill pizzas, bruschetta and sandwiches, but it lends itself to countless uses. The term derives from the French "andouille" which means sausage. Its use in Calabria can be traced back to the Napoleonic period. With the traditional festival based on this extraordinary culinary product, Spilinga is known everywhere as the homeland of 'nduja.
(Photo: Municipality of Spilinga; La Spilangese, 'nduja di Spilinga Facebook page)
