15/06/2026
Stepping out of the usually quiet, calm alleys, we found ourselves submerged in a vibrant sea of locals and tourists, all united by a single goal: to have fun.
Then came the cheese and a whole new universe opened up. From cow, goat, and sheep’s milk to maturo, stagionato, and complex blends, the variety was dizzying. But there was only one undisputed queen: the massive ricotta served in Piazza Santa Maria, sitting like a jewel on the festival’s crown.
And that was just the beginning. The streets were packed with cured meats, rich pâtés, organic juices, artisanal marmalades, and local spirits (our absolute favorite has to be the craft cherry gin!). Add in sizzling sheep arrosticini and savory Norcia sausages, and it was almost too much deliciousness to digest.
Beyond the tasting, we loved learning the craftsmanship behind the products and how to perfectly pair them with local beers, wines, and sweet passiti. Factor in the live concerts, lectures, and workshops, and it was an incredible whirlwind of things to see and experience.
Thank you, Vallo di Nera, you were beautiful. Fior di Cacio, we will definitely see you next year!
