I always went there with Loretta, my adventure companion. We had a wonderful evening. 
Last year it was quite chilly, this year instead the temperature was perfect: it was pleasant, and the air was serene, the kind that puts you in the right mood as soon as you arrive.

And the changes compared to last year were immediately noticeable. 
They divided the lines: on one side those who only wanted takeout, on the other those who wished to sit down and eat at the tables.
An impeccable organization, which greatly reduced waiting times. We waited just ten minutes, no more.

The festival takes place inside the oratory of Gordona, a space that has recently been renovated and is now really functional. Each area has its role: the dough section, the polenta section, the grilling area, the frying of the Füghiascign, slicing, plating, and of course the fireplaces with the hearths for cooking the Füghiascia.

Everything separated, everything organized. And then the main hall with tables, and also a tent structure where more tables have been set up.
But my favorite corner remains that of the focolari, where the true queen of the festival is cooked: the Füghiascia.

For those who have never tried it (and I would suggest remedying that as soon as possible, um...next year), it is a thin, fragrant focaccia with a unique taste. 
The dough is prepared strictly by hand with flour, water, milk, salt, yeast, sugar, and soft yellow polenta, the famous "pult". The nice thing is that it is cooked vertically, on scorching stone plates – the “šchiàia” – in front of the open flame. 
Once cooked, it detaches itself and is immediately spread with fresh butter. The aroma is something you won't forget. And yes, I fell in love with it.

I chose the traditional dish that includes cold cuts, cheese, boiled potatoes, and the Füghiascia which I adore and definitely prefer over the Füghiascign (matter of taste).

The portions are generous. I couldn't finish it all and brought home a little piece, like it was a small treasure. And indeed it is. Also because you can only eat the Füghiascia here, on this occasion, once a year. You won't find it in restaurants.

And then there’s music, dancing, inflatables, and a play area for children...in short, fun for everyone at 360°!

But the festival is not just this. It’s also about people. It’s the wonderfully warm welcome from Andrea, who greeted us and showed us the new additions while offering us a preview of the focaccia as we waited in line. 

It’s the tour we took together in the various departments. It’s the meeting with Marco, his right-hand man, who works with him to keep a perfect machine running. A machine made up of 330 volunteers. Out of 1900 inhabitants. Young people of all ages. Children, teenagers, adults, all involved. All part of something great.

I was struck – as always – to see these young people so present, so attentive, so capable. With their trays in hand, among the tables, serving, cleaning, helping. Smiling. No one complaining. No one holding back.

In a world that often only tells us the worst, this festival is a breath of fresh air. It is hope. It is concreteness. It is the demonstration that if certain values are cultivated, beautiful things happen. That if young people are educated in respect, work, and participation, they grow up well. With their heads on their shoulders. And maybe they will be the adults we would like to see more often around.

This festival has always donated all proceeds to the parish, which reinvests it in the community. And this is also why it works: because everything goes back to the community. Because those who participate do so truly with their hearts.

Congratulations really to everyone. To those who knead, fry, cook, serve. To those who go above and beyond to make every detail work. To those who are never satisfied and every year strive to improve, taking suggestions, listening to people. This too is a value: knowing how to listen to grow.

If you’ve never been, I highlight. Third weekend of May. Every year. 
Gordona awaits you with its festival and a specialty that cannot be explained, it can only be tasted. But above all… with its people. And they, really, are worth the trip.