sagre

Sagre are local festivals organized by communities in Italy to celebrate a specific regional product, dish, or tradition. The term sagra refers to the event itself as well as the group that organizes it; sagre are typically held in towns or villages and are part of the country’s broader tradition of seasonal and communal feasting.

Historically, sagre have roots in agricultural cycles and religious or civic rites, but many now function primarily as food festivals and tourist attractions, occurring mainly in spring through autumn.

A typical sagre features temporary food stalls or pop-up restaurants offering dishes centered on the focal product, accompanied by tastings, markets selling related products, music, performances, and games. Beverages such as wine or beer are often served. Participation is usually open to the public, and events are commonly organized by volunteer groups, local associations, or municipal bodies; funding may come from ticket sales, sponsorships, and producer contributions. Attendance can vary from small neighborhood gatherings to large regional events.

Sagre are widespread across Italy, with regional variations reflecting local culinary traditions. Notable examples include sagre dedicated to porchetta, mushrooms, truffles, wine, olive oil, honey, and seasonal produce; many towns host a sagra as part of a wider festival calendar. They are valued for supporting small producers, preserving culinary heritage, and promoting rural tourism, though they can raise concerns about food safety, crowd management, and sustainability.