Today, the Fastuca Festa began. During the festival, which will be held in Raffadali Borgo in the province of Agrigento, we will enjoy taste, friendship, and communication accompanied by “Il pistachio di Raffadali Dop.”

We look forward to seeing you at the eighth Fastuca Fest, which will be held on September 13, 14, and 15 in the village of Raffadali in the province of Agrigento. The Fastucafest is one of the most anticipated events in September in Western Sicily, which brings together a multitude of visitors and attracts tourists intrigued by the crops visible from the Valley of the Temples. It is an event to discover, a unique party with a contagious energy that celebrates and promotes the Raffadali pistachio, representing a showcase for companies operating in the agri-food and food sector. For three days, the historic centre of the town is transformed into a stage where food, music and art create an evocative atmosphere. The Path of Taste, with its urban art installation, attracts thousands of visitors, while the space dedicated to food is enriched with thematic workshops, tastings, wine tastings, and show cooking.

There are over twenty stands dedicated to food, which visitors can purchase through tickets in a completely renovated area. Then, there are many cooking shows in which renowned chefs and local cooks transform the ingredients into gourmet dishes, enhancing their unique taste and aroma. During the inauguration evening, the first event, “The Terrace of the Gods”, will be organised by Villa Athena. The Sushi entrée will be a pistachio smoked roll; the first course will be the seafood arancini with salted pistachio pesto and red mullet stew, and for dessert, the Kolimbetra, pistachio cream with mandarin, raisins and almond brittle. The wine will be “Unaime Bianco” by Tenute Lombardo. The cost of this single event is 30 euros. During the opening evening, there will be a concert by Mario Incudine.

Saturday at 7.30 pm, the wine tasting “Sicilian bubbles and Raffadali Dop pistachio excellences” curated by Gianni Giardina will be at 15 euros. At 8 pm, the great masters of the white art and the young talents will perform in “Sweet, salted and pistachio of Raffadali Dop”. Present Carlo Pedalino, Ezio Marinato, Mauro Petronella, Ciro di Laura, Giovanni Barricella, Valentino Tafuri, Gaia Bongiovanni, Sergio Scovazzo.  The Tumminia breadsticks with Igp Sicilian oil, the savoury Maritozzo with olives and the Mediterranean focaccia will be made before moving on to the signature slice with the Sicilian wheat brittle with Antiqua type 2: Smoked tuna – Sautéed chard – Stracciatella – Pesto with Pistachio di Raffadali Dop. And again the pizza alla pala with Antiqua type 1, essence of rye and perciasacchi semolina with mortadella, cream of buffalo mozzarella from Campania, pesto with Pistachio di Raffadali Dop. The dinner will end with a crunchy pastry base with Mallorca type 1 and Alpha Monocultivar, Modica PGI chocolate ganache, orange gel and Raffadali Pistachio namelaka. The accompanying wine is the Adènzia Bianco Doc Sicilia 2023 from Baglio del Cristo di Campobello.

The following day at 12, new cooking shows for 25 euros were always created by the masters of white art. Perciasacchi crackers and antique type 1 weak, bruschetta with three tomatoes, savoury croissant with saffron, pancetta coppa, and Pistachio di Raffadali Dop cream will be prepared. As a first course, Trapani busiate of perciasacchi with pieces of pork, fresh ricotta foam, Grana Padano wafer, Siccagno tomato reduction and Raffadali PDO Pistachio Pesto and a dessert, crunchy shortcrust pastry with Mallorca type 1 and alpha monocular, chocolate ganache from Modica PGI, orange gel and Raffadali Pistachio PDO name. The paired wine is Vini Monte Suzza by Cantine Vella. The evening will close at 8 pm with a performance by Mareme Cissè. A couscous will be prepared with Sicilian durum wheat semolina, Raffadali DOP pistachio, marinated pink prawns, basil, and lime sauce. For dessert, pistachio blancmange with salted caramel. The wine is “Lu Mossu” from Cantina Cellaro.