At the end of August there is a festival dedicated to one of the dishes of the local cuisine.
The ‘laina’ is a long pasta and the word “laina” means ‘amassed dough that is spread with a rolling pin’. It is made Durum wheat flour, water and salt. It is a typical simple dish that is served with toppings of legumes such as chick peas, grass peas and beans.
By numerous citations from the Greek and Latin literature it is understood that this dish has existed since the classical times: remembering Aristophanes and Horace whod use that word.
The dish captures such dignity when it is mentioned in the fourth book of De re coquinaria by Marco Gavio Apicio that describes in detail the seasonings.