Gnocchi di Patate Copyright H. Alexander Talbot CC BY 2.0

A walk in the medieval burg, eating excellent dishes, sipping a good glass of wine of the Marches, listen to great music or watch entertainment shows: this is the Festival of gnocchi of Lapedona. The combination of food and wine, music and sports, in the scenario of the historical centre of the village, really makes this event unique. In the dishes offered are used zero kilometre ingredients provided solely by local producers, such as fresh pasta of pasta factories, some of which are top industry companies nationwide. The dumplings are an ancient food, prepared with different recipes and different flours: wheat, rice, semolina, potatoes, dry bread, tubers or vegetables.

Curiosity:
The history of the potato dumplings begins when were imported into Europe the first potatoes from the Americas. The other types of dumplings appeared first in the Renaissance banquets in Lombardy; were mixed with bread crumb, milk and chopped almonds and were called zanzarelli. In the 17th century instead suffered a slight change in the name and in the preparation. They were called misdeeds and instead of almonds and bread was added flour, water and eggs. From 1880 spread like wild fire potato dumplings, first true ancestor of the current ones.