From over 2000 years For the ancient Romans first and for modern-day Italians later, Ferragosto represents the most important holiday of the summer.
Its name derives from the Latin “August Holidays” or the “rest of Augustus” since it was the great emperor himself who established it in 18 BC to celebrate the end of agricultural work and offer a period of rest and celebration to workers.
At the time of the Caesars, Ferragosto was enlivened by horse races, banquets and celebrations in honour of Consus, the god of the earth and fertility.
Over the centuries, the festivity has undergone many transformations in the name of syncretism, merging with Christian traditions and becoming one of the most important religious celebrations, dedicated to Assumption of Mary.
In Italy it is a national holiday, a real summer New Year’s Eve, and many people take advantage of this occasion to spend time with family and friends.
Lunches and dinners on Ferragosto are a well-established tradition throughout the country and in every region, city and town special dishes and delicacies are prepared just for the occasion.
Certainly one of the most popular dishes is rice salad. Very versatile, there are a thousand ways to prepare it. It usually includes tuna, olives, cherry tomatoes and hard-boiled eggs.
But there are many who add pickles and pickles, cheese and condiments such as pesto alla genovese.
Extremely fresh, it is a timeless classic to take on trips out of town or to the beach.
In Naples and on the splendid shores of the Amalfi Coast, Ziti di Ferragosto are prepared.
They are long cylinders of dry pasta that are broken in two before cooking (tradition has it that the task is entrusted to girls of marriageable age: if they succeed in the task then a wedding is in sight. If they fail, however, it is an ominous omen of a long celibacy.
The unfortunate girl will therefore bear the unpleasant nickname of “zitella”, from ziti in fact).
Culinary oracles aside, the Ziti di Ferragosto are seasoned with fresh and dried tomatoes with the addition of a handful of capers, giving a truly unique taste capable of conquering every palate.
In Sicily it is traditional to prepare caponata, a tasty dish made with aubergines, celery, onions, capers and olives, cooked very slowly in a sweet and sour sauce and then served cold. A real delight!
Another August dish is definitely the courgette and courgette flower omelette.
Light and tasty, both hot and cold, it is perfect to enjoy in the heart of summer.
Barbecues are the main protagonists of Ferragosto, whether they are meat, fish or vegetables.
The glowing embers and the aromas coming from the crackling grills are certainly among the most beloved features of this great summer celebration.
Of course, there is no shortage of desserts to finish off the meal in style.
Sweet taralli with lemon flavour, ricotta and sour cherry cakes and the refreshing “gelo di mellone” (a Sicilian dessert actually made with watermelon) are just some of the sweet treats to end the great feasts of Ferragosto.
A tradition that has been repeated since the dawn of time and which Italians will never give up.