Among the rural traditions of my village, Cercemaggiore, the feast of San Martino on November 11th is of great importance: the sowing, a crucial moment for the survival of the entire rural community, has been completed and therefore there is a desire for celebration in the whole village.
The traditional cuisine of St. Martin's day follows some precise rules. First of all, the previous day we make the “Pizza di San Martino”, a sweet pie enriched with nuts which, out of devotion to the Saint who shared his cloak with the beggars, will be divided into pieces to be distributed to relatives and neighbors. On the day of San Martino, for lunch, it is tradition to make cavatelli with rooster sauce. Finally, the new wine will accompany the meal, which will end with chestnuts roasted on hot coals in their special pan.
Just like today, chestnuts had to be bought because in the countryside of Cercemaggiore there are no chestnut trees; this was the typical purchase made in