Actual work starts a week before the San Lorenzo Dorsino village fair – placing bulk orders at the supermarket and local businesses, deciding volunteer shifts, decorating the streets and the vòlt.
Villagers open up their cellars which, for a few days, turn into shops – where you can purchase local crafts as well as food and beverage – and taverns where you can taste the local associations’ ciuìga-based meals.
During the fair, the cellars remain open from dusk to dawn and are manned by hundreds of volunteers. Volunteers such as the ones from the “Gruppo Giovani”, a youth club where members can exchange ideas, meet for a drink, and work for the benefit of the village.
The days in the taverns are long. The volunteers first check what needs restocking. Then, the cooks arrive and start cooking the polenta concia. After that, everyone heads to their station: at the till, behind the counter or cooking until evening, when the true party starts with live music and the sound of glasses being raised for toasts.
The volunteers start cleaning at midnight and finish at three in the morning, ready to repeat the whole thing the next day.
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