In Seulo, tomorrow and Sunday everything is ready for "S'Orrosa 'e padenti".
The enchanting wild rose which, from April, blooms in the mountains of Seulo and its Barbagia. A placeholder and a compass of bright petals indicates the awakening of the spring season.

The mountain vibrates with life, colors and scents again.

The event organized by the Ecomuseo dell'Alto Flumendosa, by the cultural association "Su scusorgiu", by the Pro Loco and by the Municipality of Seulo, in its fifteenth edition, continues to confirm its success over the years, regularly registering a full house in the accommodation facilities like Manuela Ghiani's Ticci farmhouse : «For Saturday nights we have been sold out for a few months already, it is an eagerly awaited event which, together with the Easter holidays, inaugurates the season, we still have room for Sunday lunch».

Giovanni Ghiani, coordinator of the Ecomuseum: «Tomorrow from 4.30 pm we will start with the re-enactments of lye - the laundry with a powerful sanitizer and whitener, the detergent, 100 percent biodegradable from our ancestors: ash. We will then have the packaging of the ham, in the Su mannali company. On Saturday we will attend performances by the Tenores di Neoneli, Orlando Mascia, Eliseo Mascia, Mattia Muscas, our Perdedu choir, from 9pm the Festajolos group and from midnight it will be DJ Valentino Poddie's turn. The workshops dedicated to the silkworm and the "de sa coia antiga" re-enactment begin on Sunday; the dressing of the Orgolese costume. The typical products of Seulese gastronomy, the music of our Maestro Vito Marci and the accordion of little Stefano Pitzalis are unmissable. For us, S'Orrosa 'e padenti, in addition to being an occasion for celebration and conviviality, is a laboratory to encourage and measure the potential of the mountain microeconomy , with the aim of supporting and encouraging new companies in the food and wine and hospitality sectors ».

Among the young Seulese entrepreneurs who are also "children" of this event, Eleonora Ghiani, 26 years old and yet a veteran of S'Orrosa and patient: «I have been taking part in this event since I was seven years old, I helped my mother and my grandmother who taught me how to do sa fregula and the other shapes of our pasta, even if the specialty that absolutely cannot be missed are our culurgiones. Over the years I have seen the event grow without ever losing its authentic dimension of conviviality, celebration and hospitality."