Traditions and specialties San Giovanni Lipioni

piazza largo del popolo

on labour day (may, 1st) colourful pageant held throughout village s high streets celebrate lu maje (the may), circle-shaped wooden cane decked small bunches of wild pink underbrush violets , other spring flowers , carried @ forefront of pageant, kicks off @ main church after late morning mass. flowers gifted families of village during door-to-door parade. marching band plays along while food-and-drinks stalls set out on streets.

in august, when village comes alive expatriates, night-time food feasts (called sagre) common. 1 of these sagn app zat (literally sagnas cut pieces ), freshly made, thick pasta layers sliced rough 5-by-5-centimetre (2 2 in) squares , eaten simple basil-and-tomato sauce, extra-virgin olive oil, , topped lumps of ricotta cheese and/or bits of sliced spicy red chillies.

on every second saturday of october, food feast of scurpelle—simple salted sourdough batons, 20 30 centimetres (8 12 in) long, deep-fried in olive oil , eaten such, accompanied glass of new red wine—is made celebrate santa liberata.

another worth-mentioning specialty, common villages in southern area of chieti s province, ventricina, round-shaped salami made of fresh pork finely chopped , mingled bits of lard, ground dried red medium-spicy peppers, fennel seeds, , coarse salt, prepared during colder winter days of january (after first snow falls tradition slaughter pig), hanged on ceiling in dry room , seasoned 1+ months until ready sliced , served freshly baked bread appetizer. @ same time, fresh pork sausages , pig liver sausages , several varieties of salami prepared well.