Festa de Brazadèl da la Crôs e Vino Novello

On the 30th anniversary of the festival, a celebratory event will be held to celebrate the festival’s recognition as a “UNPLI Quality Festival.” A documentary on the history and production of Brazadèl will be presented, curated by historians Paolo Grandi and Andrea Soglia, with the participation of Elgiva Fabbri of the historic Fabbri bakery.

Brazadél da la crôs is an unleavened bread that is a part of Mediterranean culture, like piadina romagnola, pita, and others. Its distinctive feature is its biscuity texture: it is first boiled and then baked in a wood-fired oven, a process that gives it the unique ability to last for many months before going bad.
Easy to prepare and convenient to transport, even its shape has a practical explanation: to reinforce the circle of dough, two additional segments are crossed. This way, once baked, the Brazadèl is more durable and can be tied together for easy transport.

Currently, in addition to the Festa de Brazadèl and other festivals organized by Pro Loco, it is possible to purchase Brazadèl da la Crôs at the Pini bakery on Via Emilia Interna.

The festival menu, scheduled for November 7 and 8, 2026, also offers traditional autumnal dishes such as bean and sausage stew, friggione, polenta, fried pizza, mulled wine, roasted chestnuts, tarts, and much more.

Since brazadèl were eaten dipped in wine in the taverns that abounded in the town at the end of the 19th century, the festival also features banquets from local wineries.

The program also includes shows, a market, a second-hand market, a workshop for children as “little bakers,” and cultural events aimed at remembering and promoting the tradition of the Brazadèl da la Crôs and the bakeries that have kept it alive to this day.