Porchettiamo, a festival to enhance Umbrian porchetta and promote the PGI brand
The Porchettiamo initiative promoted the assignment of the “IGP” quality mark to Umbrian porchetta, a product deeply rooted in the regional gastronomic tradition and with an ancient history in the processing of pork in Umbria. This important step was announced during the presentation of the 14th edition of the “Porchettiamo” festival, which will be held on 17, 18 and 19 May 2024 in San Terenziano di Gualdo Cattaneo, during a regional press conference in Perugia at the Hall of Honor of Palazzo Donini.
The event, considered one of the most significant Italian gastronomic festivals, boasts a series of innovations this year, including the introduction of porchetta di gallo from Trieste and the confirmation of twinning international with Mexico and Japan, reflecting the open and innovative approach of the festival.
Donatella Teseipresident of the Umbria Region, underlined during the presentation the importance of Porchettiamo not only as a vehicle for promoting porchetta but also as a means of enhancing the territory through an offer that combines gastronomy, culture and tourism. The president highlighted the strategic importance of the festival in the process of obtaining the PGI mark for porchetta Umbriana move that would further strengthen the product’s identity on a national and international scale.
Enrico Valentini, mayor of Gualdo Cattaneo, also reiterated the importance of the festival as a driver of local development and mentioned the collaboration between the neighboring municipalities to to support the recognition of the PGI, which could bring new economic opportunities for the region.
Anna Setteposte, organizer of the event, together with the food and wine critic Antonio Boco, described Porchettiamo as a festival which, despite its growth and evolution, maintains a strong link with tradition and authenticity, making it a point of reference for street food lovers and porchetta in particular.
This year’s event will feature porchetta producers from different Italian regions, offering visitors the chance to explore different interpretations and variations of this beloved dish. Among the participants, there will be Antica Porchetteria Granieri from Umbria, Porchetta Calabrese di Natale Grandinetti from Calabria, and many others.
Furthermore, the festival will continue to offer a platform for culinary innovation, as demonstrated by the presence of a gluten-free porchetta sandwich and the new proposal of pork of rooster by the Trieste chef Andrea Natali, who experiments with innovative cooking techniques and creative combinations.
Porchettiamo promises to be an event unmissable for anyone interested in Italian gastronomic culture and the promotion of local excellence, in an environment that celebrates sharing, taste and discovery.
