The relation between festivities and food is an historical and social evidence. 
Mediterranean cultures are markedly festive. Each season has different farming tasks, seasonal food productions, of which result the huge wealth of cyclical festivities and cooking expressions. The festivity, as a cultural phenomenon, reflects an extraordinary period, with the interruption of the work along with commemorations and rituals, of artistic manifestations and games, during which the communities keep an intense relation with food and beverages. It is a period of interruption of the ongoing effort «for our daily bread» a celebration of values and beliefs, of social aspirations, of evasion, socialization and entertainment.
Many festivities have in the agricultural cycles and the celebrated food the expression of the aspirations of the collective well-being, such as the cases of the floral festivals of spring, “the spike”, the “popular saints” and the cereals “harvest”, the grapes harvest and the roasted chestnuts. 
The festivals in the Mediterranean cultures are characterized by an intense socialization and sharing and are guided by the religious framework and the inclusion of profane initiatives. Symbolic acts mark the opening and closing moments of the festival.