Hoga Zait 2017-the festival Cimbro Roan Plateau-13 July 23, 2017 and fractions, from the

Hoga Zait 2017 (which means "beautiful weatherkilled both words" or "high time", then time to party for the cimbri) is a cultural festival organized by the Comune di Roana and its fractions (Camporovere, Canove, Mezzaselva, in Treschè basin and Canove) and involving all l' Altopiano dei Sette Comuni.

For a few years cultural inclusion Hoga Zait promoted in accordance with the specific identity of various ethnic minority groups; This edition intends to instead go back to the origins of the Festival by supporting and disseminating the peculiarity of our land and the people of the Cimbri dei Sette Comuni, promoting ancient traditions, customs and traditions, the typical gastronomy .

From 13 to July 23, 2017, the traditional Cimbric will liven up festive plateau with 10 days of summer shows, cultural events, ethnic laboratories, pageants, exhibitions, concerts, plays and folkloric moments, which will take place in all fractions of the Comune di Roana.

We'll start on the evening of July 13 with the traditional propitiatory bonfire organised by various Pro Loco and, in a crescendo of proposals that include performances by international artists, the Festival will close with the traditional crossing of Valdassa, combining symbolically the two parts of the municipality of Roana uniforms, only geographically from the Gorge.

Throughout the Festival will be constant participation of Schellaträgar who guard the Schella, Bell symbol of our villages.

CLICK HERE For ALL EVENTS SCHEDULED For 2017 ZAIT HOGA

Or download the program by clicking here

HOGA ZAIT-CIMBRO FESTIVAL

Hoga Zait is a spectacular and important tradition, so ingrained that turns on and also involves in many young people. Hoga Zait lives thanks to the collaborations and the actors to this "Cimbric festival" in a festive atmosphere, serenity, joy and spirit of integration and unity, rich in historical, social and human values.

Can stay active and purposeful hoga Zait thanks to the Pro Loco, the Cimbrian expedition, at public and private institutions that support economically the Festival. We look forward to this year to Hoga Zait. Hörtan Büar!!!

THE CIMBRI

The oldest origin of this people is traced back to the late 2nd century BC, when the Germanic or Celtic tribes, the Cimbri, invaded the territory of the Roman Republic, caused problems around the Venetian Prealps and preserving language and culture. Ancient sources indicate their original premises in the North of Jutland, Denmark, called Cimbrian peninsula throughout antiquity.

More recent occurrence and consequently more endorsed by the scientific community, was the descent from southern Germany South of the Alps and also on the plateau, around and particularly after 1000 (late Middle Ages), of some groups coming fromBavaro-Tyrolean language area '. These were populations emigrated from Germany mostly peacefully, seeking land to farm for a living, often guided by Bishops, Imperial representatives, by the religious orders, as is explicitly by some historical documents.

The countries in Cimbro of Altopiano dei Sette Comuni : Robaan (Roan) Roan (Canove), Kamparube (Camporovere), Kan Züune (Cesuna), Kunka (In Treschè Basin), Sléghe (Asiago), Ghèl (Gallium), Wüsche (Force), Lusaan (Lusiana), Ghènebe (Enego), Ròtz (Bellaire) Kunken (Conco), Toballe (Mezzaselva).

HOW TO GET TO ROANA

Roana is part ofAsiago plateau 7 Municipalities located on the Veneto, in the province of Vicenza. It is accessed by the motorway A4 to Montreal and along the road cost SP 349. Other gateway are from Trento the SS47, SP148, Bassano del Grappa from the Tortima finally the SS47 from Primolano.

HERE YOU CAN EAT CIMBRO! -Hìa-Tzimbris zich isset!

Participating locals Hoga 13 to 2017-Zait gastronomic July 23, 2017

Canove

• Hotel Casa Ciardi
  Cimbric Menu (full menu with typical appetizer, gnocchi, grilled cheese and organic contours, sweets)

• Mail-coffee
  The Cimbri at the table  (full menu with prajo, bigoli, smoked meat, dish cimbro, traditional sweets)

• Albergo Ristorante Alla Vecchia Stazione 
  Traditional Menu  (full menu with feffaro, fan Fernandez, dumplings, potato dumplings, shank, polenta, sausage and mushrooms, sweets)
   
• Albergo Ristorante Toi 
  Sample Menu of the Cimbric  (full menu with appetizer, gnocchi, homegrown herbs and potatoes dish cimbro,)

Cesuna

• 
  Tzimbrisa Spàize  (complete dishes: polenta, melted Asiago cheese, mushrooms and venison (billagòas, sbémme, Fernandez a pulta) or polenta, tosella and mushrooms (pulta, tozèla a sbémme)
  Imbàisan met de Strjen (only on 22 July, the witches ' dinner buffet)
   
• 
  Gnocchi Cimbri (Cimbric spoon dumplings with cream cheese Pennar and caraway seeds)

Mezzaselva

• Albergo Ristorante K2
  Cimbrian Evening (only on 22 July with typical menu, Cimbrian culture and music)

Roana

• Pizzeria Black Woodpecker
  Cimbric Dish (cheese, mushrooms and polenta maranello, pennar sopressa – all gluten free)
   
• 
  Trinkabar, zingabar, ecoluqah (full menu with typical appetizer, gnocchi with pork, beer, sweet cheeks cuciaro Hoga Zait)
   
• Albergo Ristorante Alla Posta ( )
  Gnokken (main course with Rotzo potato gnocchi)
   
• Baita Laghetto 
  Filet Plateau (single dish with pork tenderloin and Asiago cheese, toast and potatoes, with beer or soft drink)
   
• The Baitina
  Orzotto of Herdsman (single dish with roasted barley soup with nettles with additions of fresh Asiago cheese, Vezzena and smoked ricotta; served with nettles, cooked and crispy bacon)
   
• Bar Centrale
  Cimbrian Bruschetta (with Asiago cheese, sausage and mushrooms)
   
• Pizzeria da Fiorenzo
  Menu Hoga Zait (Cimbrian pizza or pizza Slotara with drink)
   
• Pizzeria Pöödame
  Cimbric Dish and Cimbrian Pizza (dish with polenta, sopressa, sauerkraut and Fernandez (melted cheese) for lunch, pizza with polenta and grits merged with sopressa and mushrooms for dinner)

In Treschè Basin

• 
  Cimbrian Soup (soup with wild herbs and meatballs served with dumplings appetizer, bread, zuppone mushrooms and polenta, tosella Gratin with honey and nuts)
   
• 
  Traditional Dumplings (potato dumplings stuffed with Asiago cheese and bacon to butter and smoked ricotta; bigoli with homemade sausage, leek and smoked ricotta; feffaro Fernandez and fan with polenta and mushrooms and the territory)
   
• 
  Gnocchi cimbri (gnocchi sautéed with cream cheese Pennar and smoked meat)