CicerchiaFest 2026: Enhancing the ancient legume in the heart of the Iblei mountains

The rediscovery of the ancient legume

The CicerchiaFest 2026 reaches its ninth edition, confirming itself as a reference point for the safeguarding of local food and wine heritage. The event is held along the urban axis of Corso Umberto I and Piazza Garibaldi, in the heart of Licodia Eubea. This village, characterized by a medieval layout that dominates the Dirillo river valley, offers the ideal setting for a valorization path dedicated to the Iblei Grass Pea.

A product of excellence

The event, promoted by the Strade degli Iblei A.P.S. association in synergy with Slow Food Sicilia and Slow Food Catania, focuses on agricultural biodiversity. The grass pea, a legume recognized by the Slow Food Ark of Taste, represents a cultural as well as a nutritional stronghold. Particular emphasis is given to the patacò, a traditional polenta obtained from grass pea flour, which constitutes the most authentic expression of Iblean peasant cuisine, reinterpreted in a contemporary key.

A multidisciplinary program

The festival's schedule integrates the scientific dimension with the experiential one. Industry conferences delve into topics related to agricultural sustainability, while Taste Workshops and show cooking guide the public through a sensory analysis of the products. The urban fabric is simultaneously animated by street artists and thematic workshops, creating a dialogue between the monumental history of Licodia Eubea and the convivial practices of contemporary life.

Logistical information

The event is divided into three days aimed at celebrating the identity of the territory through tasting paths and moments of cultural depth. To consult the detailed calendar of activities and how to participate in the workshops, it is recommended to visit the official portal dedicated to the event. Access to the exhibition areas is open to the public throughout the historic center, with defined hours for scheduled tasting activities.