 On May 1 a colourful pageant is held throughout the village's high streets to celebrate "lu Maje" (The May), a circle-shaped wooden cane decked with small bunches of wild pink underbrush violets and other spring flowers and carried at the forefront of the pageant, which kicks off at the main church soon after the late morning mass.In early August night-time food feasts (called "sagre") are common.One of these is the "sagn' app'zat" (literally "sagnas cut into pieces"), which are freshly made, slightly thick pasta layers sliced into rough squares and eaten with a simple basil-and-tomato sauce, extra-virgin olive oil, and occasionally topped with lumps of ricotta cheese and/or bits of sliced spicy red chillies.