Every winter they hold SuperZampone, a festival where local sausage makers try to break their own world record for the largest zampone ever.

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Also aggressively un-local: a hearty sausage plate, with a new variety every week, served with an appealing and abundant platter of chopped onion, pickle, and pita.

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You will be pointed in the direction of the local gaststatte where, in summer, you will be fed platters of fresh asparagus and new potatoes from the garden, fish caught in the local stream, and homemade sausage.

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