The Trout and Freshwater Crayfish Festival has made a comeback to Rivodutri in the Rieti province, featuring two evenings dedicated to showcasing genuine local flavors amid the scenic setting of the Santa Susanna Spring. The event's main attractions are trout and freshwater crayfish, traditional culinary stars, presented in authentic regional recipes. This celebration emphasizes excellent cuisine, social bonding, and the promotion of local customs, all set against the charming backdrop of Rieti. If you were unable to join the event, below a copy of the traditional alla Sabina recipe!
At the festival's food stalls, local chefs displayed their creativity by turning crayfish and trout into dishes where the freshness of the main ingredients is front and center. Each culinary creation narrates a story, emphasizing the strong bond between the Rieti community and its natural surroundings. From a simple baked trout to the elegance of crayfish in a delicate sauce, every dish offers a sensory experience rooted in local culinary tradition. The event wasn't just about food; it offered an immersive experience filled with conviviality typical of an authentic village celebration. Visitors enjoyed tastings, live music, traditional performances, and social moments that showcased Rivodutri’s true essence. They also discovered how the land, nature, and cuisine are intertwined in constant dialogue. The festival attracts hundreds of food lovers and curious visitors each year, eager to explore the genuine culture of Ciociaria.
The Menus presented at the event by Ristorante Parco delle Noci
The Trout Menu by Ristorante Parco delle Noci
Il menu Trota sott’olio alle erbe aromatiche - Risotto Santa Susanna al ragu di trota - Filetto di trota alle cannee con pane di Santa Susanna. Menu: Trout in oil with aromatic herbs; Santa Susanna risotto with trout ragù and Trout fillet with *cannee* and Santa Susanna bread.
The Crayfish Menu by Ristorante Parco delle Noci
Panzanella di gamberi di fiume con pomodori e verdure estive al basilico - Mezza manica con arrabbiata di gamberi di fiume -Bruschetta con guazzetto di gamberi e profumi dell’orto. Menu: Crayfish panzanella with tomatoes, summer vegetables, and basil; Mezze maniche pasta with spicy crayfish arrabbiata sauce; Bruschetta with crayfish stew and garden herbs.
Classic Rivodutri Recipe for Freshwater Crayfish alla Sabina
The classic Rivodutri recipe for freshwater crayfish, native to Santa Susanna Springs, involves stewing them *alla Sabina* style with either white wine or a spicy tomato sauce. A simple and tasty version can be made with just garlic, cherry tomatoes, and chili. Key ingredients include 500g of fresh crayfish, 200g of cherry tomatoes or tomato purée, one garlic clove or half an onion, half a glass of dry white wine, plus extra virgin olive oil, salt, and chili pepper to taste. To prepare: rinse the crayfish thoroughly under cold water. In a large pan, heat olive oil and sauté minced garlic or chopped onion with chili. Add the crayfish and cook until they turn red. Deglaze with white wine and let it evaporate. Then, add chopped cherry tomatoes or purée, season with salt, and simmer for 10–15 minutes. Serve this sauce over some good local pasta.
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