A book by Candido Calabrese from Villa Santa Maria tells about truffle in Abruzzese traditional cuisine. Truffle is recorded in recipes in 1627 in l'Aquila, and in the monastery of Santa Chiara, Lanciano in 1730. Today it is used in the valle Peligna and Marsica, in the province of Teramo (Campli, Castelli, Bisenti), and Chieti. This is the period when the pig was killed, and pork meat kept families alive up to the new harvest.

"Sacra ac profana, Aprutii monumenta", by historian Francesco Brunetti (1605-1646) is published again in 1000 copies 300 years after being written.

Bonfires and blessing of livestock and pets yesterday afternoon in the quartiere sant'Anna with don Ugo Di Donato. After Mass and blessings, sausages and wine.

100 kg flour for the "sagne" with a ricotta (15 kg) sauce, cooked in a giant copper pot after the traditional blessing to "feed" all the people present. The tradition started in the 14th century, then was abandoned but finally resumed in 1850 by brothers Antonio and Adriano Di Rienzo.

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