Antunna and Piritzolu Festival in Macomer 2026: mushrooms and new wine

From 20 to 22 November 2026, Macomer, the main town of the Marghine plateau in central-western Sardinia, spends three days celebrating its mushrooms at the Festa Antunna e Piritzolu. The Centro Polivalente in via degli Artigiani hosts the s’antunna show, a regional mushroom exhibition and the “Il fungo è servito” (“Mushrooms are served”) cooking show – a great reason to discover autumn food and the quieter heart of the island.

S’antunna and su piritzolu: the story behind the festival

S’antunna is the Sardinian name for the king oyster mushroom (Pleurotus eryngii), known locally as the “queen of mushrooms”. It grows in autumn in the open pastures of the plateau, living on the roots of wild plants such as field eryngo and giant fennel, and gathering it has always been one of the most eagerly awaited moments of the year for local families. Meaty and fragrant, it works in countless dishes.

The regional s’antunna show was created to promote this mushroom and the land that produces it, and it has been running for almost thirty years: the 2025 edition was the twenty-seventh and was listed among the major events supported by the Sardinian regional government. Alongside it, the regional mushroom exhibition, curated by mycologists from Sardinia and beyond, has displayed hundreds of species gathered all over the island.

And su piritzolu? In Macomer’s farming tradition it is the young wine drunk in the weeks after the grape harvest, while the “real” wine is still maturing – the everyday wine of country people. A local cultural association has turned it into a small festival of its own, which in past years filled the lanes of the old town, Sas Sette Carrelas, with open cellars, traditional food and music. Mushrooms and new wine: the two flavours of autumn in the Marghine.

What to see at the festival

The highlight is the mushroom exhibition: tables of fresh specimens – edible, poisonous and deadly – each with its label. It is a rare chance to learn how to tell them apart and to see how easily they can be confused. Mycologists are usually on hand to answer questions.

The programme also includes:

• the s’antunna show, with displays and tastings;
• the “Il fungo è servito” cooking show, where chefs prepare mushroom dishes in front of the audience;
• talks on mycology and habitat protection;
• stalls with local products such as cheese, honey, sweets and crafts.

Times and the full programme are published by the Comune di Macomer and the organisers, so check them before you go. And if you forage yourself, never eat wild mushrooms without having them checked by an expert: in Sardinia the local health authority (ASL) offers a mushroom inspection service.

What to eat and take home

S’antunna is wonderfully versatile: try it grilled over embers with olive oil, garlic and parsley, sautéed in a pan, in sauces for fresh pasta or as a side to roast meat. The festival weekend is the best time to taste it in all its forms.

The Marghine is also shepherd country, with a long dairy tradition, so sheep’s cheese is the classic thing to bring home, along with honey, almond-based sweets and home-made bread. If you get the chance, try a glass of local red wine too.

Things to see in Macomer and around

Macomer sits on a basalt plateau at about 550 metres and is one of Sardinia’s richest areas for archaeology. Don’t miss:

• the Santa Barbara nuraghe – a Bronze Age stone tower whose 15-metre keep is surrounded by a four-towered bastion, visible from the SS131 highway;
• the Tamuli archaeological park, about 4 km from town, with a nuraghe, a village and “giants’ tombs”, famous for its betili: sacred cone-shaped stones, some carved with small breasts;
• the Filigosa necropolis, with its domus de janas (rock-cut tombs), which gave its name to a phase of Sardinian prehistory, and the nearby Ruiu nuraghe;
• the old town of Sas Sette Carrelas and the parish church of San Pantaleo.

Nearby you can visit Borore, with its museum of ritual bread and the Imbertighe giants’ tomb, the Orolo nuraghe in Bortigali, the Santa Sabina site in Silanus, where a nuraghe stands next to a small Byzantine church, and, about half an hour away, the sacred well of Santa Cristina in Paulilatino.

Getting there and practical tips

Macomer is one of the easiest Sardinian towns to reach: it lies on the SS131 Carlo Felice highway and is a railway junction on the line between Cagliari and the north.

• From Cagliari (airport and port): about 1 hour 40 minutes by car, or by train.
• From Alghero airport or Porto Torres port: about 1 hour 15 minutes.
• From Olbia (airport and port): about 1 hour 30 minutes.

In late November it is cold up on the plateau, and snow is not unheard of – in 2025 the festival was held in wintry weather. Pack a warm coat, a scarf and closed shoes. Carry some cash for buying from producers and, if you want to stay over, book a B&B or agriturismo (farm stay) in advance.

Festa Antunna e Piritzolu 2026: FAQ

When is the Antunna and Piritzolu festival 2026 in Macomer?

From 20 to 22 November 2026, at the Centro Polivalente in via degli Artigiani, Macomer.

What is s’antunna?

The Sardinian name for the king oyster mushroom (Pleurotus eryngii), an autumn pasture mushroom much loved in the Marghine, best grilled or sautéed.

What is su piritzolu?

In Macomer’s tradition it is the young wine drunk after the harvest, before the main wine has matured.

Can I get my own mushrooms checked?

You can talk to the experts at the exhibition, but for an official check of mushrooms you have picked, contact the ASL mushroom inspection service. Never eat unchecked wild mushrooms.