Gualdo Cattaneo, in Umbria, and the picturesque village of San Terenziano will host one of the most anticipated street food gastronomic events: Porchettiamo 2024, which will be held from 17 to 19 May. A true culinary celebration dedicated to the undisputed queen of street food, porchetta, which comes with a variety of authentic and traditional flavours.
Defined as a true "emblem of the values, traditions and recipes that make Italy so loved and envied throughout the world", Porchettiamo represents a unique opportunity to immerse yourself in the richness of Italian culinary tradition. The gastronomic route will cross Umbria and the other regions of central Italy, and then extend up to Calabria and the Sicilia, offering a culinary journey full of porchetta, street food, workshops and tastings.
Furthermore, this year Porchettiamo will welcome two guest nations, the Mexico and Japan, for an international twinning that celebrates the passion for good food and street food.
What are the origins of porchetta?
Porchetta represents a true excellence of the Italian culinary tradition, which has conquered the palates of Italians and gastronomy enthusiasts all over the world, with a constant presence in village festivals and festivals, which its thousand-year history helps to make even more fascinating .
Her origins The exact details are a matter of debate, as several localities claim paternity of the original recipe. Ariccia, in Lazio, is one of the cities that prides itself on being the cradle of porchetta, while in Umbria it is claimed that she was born in Norcia, renowned for pig breeding since Roman times. In upper Lazio, however, it dates back to the Etruscan era, while in Abruzzo in Campli the municipal statutes of 1575 already contained provisions on porchetta. Even in other regions, such as Brands, the Romagna, Ferrara and Veneto, porchetta has found fertile ground to spread and conquer the taste of consumers.
Porchettiamo 2024: all the details of the porchetta festival
This year, the best producers will gather in the evocative "Piazza delle Porchette" for three days dedicated to the queen of street food, in collaboration with Beer Ferment for craft beers and Sagrantino road for local wines.
Visitors will have the opportunity to explore the different interpretations of porchetta, tasting the infinite variations and preparations, all selected for the quality, craftsmanship and authenticity of the product. Between new this year, the gluten free porchetta sandwich and the return of the "In Punta di Porchetta" stand stand out, where gourmet sandwiches will be prepared by the chefs. New proposals are also added, such as the rooster porchetta, presented by chef Andrea Natali.
The section "Porchettiamo&Friends” will offer a selection of special products, from Umbria and beyond, while visitors will be able to enjoy numerous collateral activities, such as music, games and guided walks.
An appreciated innovation will be the possibility to purchase tokens for the games online tastings, simplifying the visitor experience and reducing queues at the checkout.
Which pigs will be there?
Here are all suckling pigs protagonists of the 2024 edition:
- Ancient Porchetteria Granieri from 1916 Casalalta (PG) – Umbria
- Christmas Calabrian Porchetta Grandinetti Falerna (CZ) – Calabria
- Porchetta di Ariccia PGI by Azzocchi Roberto Ariccia (RM) – Lazio
- Porchetta di Grutti (PG) – Umbria and its Cicotto (Slow Food Presidium)
- Porchetta di Marcellano by Daniele Carletti Marcellano (PG) – Umbria
- Porchetta di Pantalla di Tiberina Meats by Mastrini G. & C. Pantalla di Todi (PG) – Umbria
- Porchetta Umbra di Bevagna by Giuliano Cariani Bevagna (PG) – Umbria
- Porchetta di Gallo, I hate broth, Trieste – Friuli Venezia Giulia
- Porchetta di Caronia by Giuseppe Oriti Caronia (ME) – Sicily
- Gluten Free Porchetta by Gluten Free Expert Foligno (PG) – Umbria
The four proposals of the private:
- Il Pastarolo, Michele Raspanti – fried ravioli stuffed with porchetta, pink mayo with fennel
- Cucinaa, chef Marco Gubbiotti – Brocheta (skewer) of semi-wild pork, pepper puree, gin mustard
- Gus Bottega Alimentario, chef Saverio Santarelli – Bao stuffed with oriental suckling pig or suckling pig
- Etrusco Meats, gastronome Mattia Forti | Etruscan fatty beef stick and Pig stick with rind chips
Not just porchetta: also lots of wine and beer
As for beer, this year too Beer Ferment he selected the best craft breweries Italians and foreigners: Birra Perugia, Altotevere, Birra Dell'Eremo, Rebel's, Ritual lab, Foglie d'Erba, Canediguerra, Lambrate, Vetra, Muttnik, War, Busa dei Briganti. Plus a selection from Germany and Belgium. Instead for lovers of wine, as many as 20 wineries will accompany the three days of celebration: Agricola Mevante, Antonelli San Marco, Arnaldo Caprai, Colle Ciocco, Di Filippo, La Fonte Az. Agricola, La Veneranda, Le Cimate, Moretti Omero, Perticaia, Romanello, Scacciadiavoli, Tenuta Alzatura – Fam. Cecchi , Tenuta Col Falco – Ruggeri G., Tenuta di Saragano, Tenute Lunelli – Tenuta Castelbuono, Terre de la Custodia, Terre dei Capitani – Domenico Pennacchi, Terre dei Nappi, Valdangius.
