Sagraspin

The festival, celebrated on the Monday after the feast of Saint Anthony the Abbot, was a popular event whose name “Sagraspin” evokes both the “minor” feast of the following day (sagrin) and the feast of Saint Crispin.
On this occasion, eighteen-year-olds officially presented themselves to the community, walking through the village streets and visiting the taverns. The girls, who according to the morals of the time could not do the same, awaited them in their homes for a visit. For farmers and craftsmen, it was a day of rest to be spent in company with food and wine.

The stars of the table were the mortadèle, sausages prepared in December and cooked over the coals, accompanied by the red radicchio from Verona. Everything was paired with the first wine of the season, pressed in autumn, and the torbolin, made from grapes pressed at Christmas for the preparation of vin santo.

 

On Monday, January 19, 2026, starting at 7:30 PM, guests will be able to enjoy a typical menu from the local tradition: mortadèla with radécio de Verona and polenta, or bacalà with polenta and fasói, accompanied by a glass of wine and the brassadelón, the typical dessert of Monteforte. During the evening, the class of 2008 will also be presented.