From July 23 to 26, Soriano nel Cimino, in the heart of the Tuscia region, hosts the "Festa degli gnocchi co’i ferro'—a festival celebrating a special dish of traditional Soriano cuisine. Unlike typical gnocchi, these are handcrafted fresh pastas made from only water and flour, shaped with a traditional knitting needle. This tool produces elongated pasta with a hollow center, mimicking a classic gnoccho that holds sauce beautifully.
The fourth *Gnocchi co'i Ferro* Festival is back in Soriano nel Cimino from July 23 to 26. Celebrate at Piazza Guglielmo Marconi with activities suitable for all ages. On July 23, enjoy a dinner with local groups accompanied by music from Lorenzo Postiglione. On July 24, starting at 7:00 PM, there’s a special dinner featuring *Gnocchi co'i Ferro*. July 25 offers a day of outdoor fun with Soriano Outdoor, including guided walks, games, readings, yoga, e-bikes, and in the afternoon, the *Salifaggeta* race—blending sport and a passion for our UNESCO-listed beech forest. The festival concludes on July 26 with a grand finale, offering lunch and dinner with traditional *Gnocchi co'i Ferro* prepared in Soriano style.
Recipe for Gnocchi co'i Ferro (serves 4)
Dough ingredients include 400g durum wheat flour, approximately 200ml warm water added gradually, and a pinch of salt. For the sauces, there are three festive options: Tomato and Basil with tomato purée, extra virgin olive oil, garlic, salt, and fresh basil; Ragù with Mushrooms made from finely chopped aromatic vegetables, ground meat, tomato, and local porcini mushrooms; and Gricia featuring crispy guanciale, grated Pecorino Romano, and black pepper.
Preparation:
Prepare the dough by placing the flour on a work surface, adding salt, and pouring in the warm water gradually. Knead until the mixture forms a smooth, firm, and compact dough ball. Let it rest covered for 15 minutes.
Shape the dough into small cylinders about 1.5 cm thick by rolling pieces of dough with your hands, then cutting them into 3 cm segments. To shape with the rod, dust a thin rod—traditionally a knitting needle or similar—with flour. Place each dough piece over the rod and, using the palm, roll quickly across the table so the dough wraps around it. Gently slide out the rod to form *cavatello* shapes.
Cooking involves boiling the gnocchi in salted water until they float (about a few minutes), then draining and dressing with your chosen sauce.
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