A large open-air restaurant in Cabras: 600 menus featuring local products.

The Cabras Pro Loco organizes, and the tourists respond. For the second time, in just under a month, the association, which was re-established a few months ago after years of absence, has managed to transform Piazza Stagno into an open-air restaurant that accommodates several hundred people, a full six hundred and seventeen.

"For the occasion, we chose to showcase the finest food and wine from our region, and for this reason, the entire menu consisted exclusively of local products, from pasta to fruit, including fregula, wine, and roasted mullet," commented Pro Loco President Evaristo Sforza. "Once again, as with the Fisherman's Festival, we have mobilized an organizational team of members and volunteers who have chosen to dedicate their time and efforts to the community, ensuring the event's success. Added to this is our stated desire to involve local businesses in the sector, giving them the opportunity to be present at the event, not only with their products on the table, but also with dedicated stands for retail sales. Our thanks go to them. And thanks also to Mayor Abis for his trust in Pro Loco, as well as to the municipal offices, in the person of Dr. Barbara Poddi, whose patient and constant support has helped make this event possible." the creation of Cabras in Tavola, the second and last major food and wine event of the Cabras summer of 2026".

But for the Pro Loco, summer isn't over. On Thursday, August 27th, the final of the Cabras Cover Band Contest will be held in the historic center of Cabras. The Municipality has entrusted the organization, for this eighth year, to the Pro Loco. "This is certainly one of the most beloved and well-attended events of the Cabras summer, and the association has been busy for about two months, overseeing all organizational and management aspects," Sforza concludes. "Hoping to have provided a valuable service to the entire Cabras community and its welcome guests, the Pro Loco intends to continue operating with the same commitment and enthusiasm it has shown thus far."