 On every second Saturday of October, the food feast of the "scurpelle"—simple salted sourdough batons, long, deep-fried in olive oil and eaten as such, accompanied by a glass of new red wine—is made to celebrate Santa Liberata.Local food specialities include the "ventricina", a usually round-shaped salami made of fresh pork finely chopped and mingled with bits of lard, ground dried red medium-spicy peppers, fennel seeds, and coarse salt, usually prepared during the colder winter days of January (after the first snow falls it is tradition to slaughter a pig), then hanged on the ceiling in a dry room and seasoned for usually more than one month until ready to be sliced and served with freshly baked bread as an appetizer.At the same time, fresh pork sausages and pig liver sausages and several varieties of salami are prepared as well.