The last weekend of October in Pofi is celebrated in autumn with an event that combines eno-gastronomy and music. Tastings of Ciociaria cuisine and the peculiarities of Pofi accompanied by dances and popular music.
A day dedicated to local agricultural production in Pofi with a festival that follows the spirit of the markets of the past: with the sounds of people, the colours of vegetables and the aromas of fresh herbs. There is a programme of events to promote more and more the culture Read more…
Once bread was baked every two weeks and one of the traditional dishes included stale bread used in soups with various vegetables and beans. In some versions are added peppers cooked in a frying pan and some pigs’ trotters.
This is one of the banquet dishes of roasted chicken and the giblets, called ‘recaglie’ (intestines, stomach and liver cut into small pieces) which are cooked with onion, a bit of wine and tomato to prepare the seasoning of fettuccine.
This is the typical dish of Ciociaria. The dough is made with flour and water, hand-rolled out and cut into small pieces that are seasoned with tomato sauce and pinto beans.
On the evening of 14 August there is a procession called “dell’inchinata”, when the statues of the Assumption, St. Sebastian, St. Emidio, St. Rocco, St. Louis, San Francisco, San Pio, SS. Salvatore, St. Anthony, Saint Lucia and Saint Joseph are paraded through the streets of the town. In the square Read more…
In support of the floriculture production, in late April the Flower Show Market takes place which attracts enthusiasts and industry experts.
On Good Friday, there is the historical re-enactment of Christ’s Passion.
The museum contains archaeological finds of prehistoric times (from the Palaeolithic to the Neolithic), Roman (I – II century BC) and medieval. The most significant material is a fang “Elephans antiquus”, a fragment of ulna, and tibia from a “Homo Erectus” of 430,000 years.