Stramaialata: the Trasimeno pork festival you can’t miss
August 4–9 in Piana (Castiglione del Lago) — Umbria’s most indulgent summer feast is back
If you love Umbrian food and want an authentic evening on the shores of Lake Trasimeno, Stramaialata is the event for you. Every year, in the small village of Piana, a hamlet of Castiglione del Lago (PG), one of Umbria’s most beloved food festivals takes center stage: the Sagra del mangiar bene… come una volta (“Festival of eating well… like in the old days”), dedicated to the undisputed king of regional cuisine — the pig.
What is Stramaialata?
Founded in 2009, Stramaialata has grown year after year into a landmark event for lovers of Umbrian culinary tradition. The name says it all: an all-out celebration of pork, prepared with the age-old wisdom of the local farming culture.
The pork at the heart of the festival doesn’t come from far away — it is strictly locally sourced and zero-kilometre, raised on farms around the Trasimeno area. A choice that makes a real difference on the plate — and you can taste it.
But Stramaialata is more than food. It’s live music, dancing, and entertainment, and above all the warm hospitality of the people of Piana, who roll up their sleeves every year — young and old alike — to give visitors unforgettable evenings. Even the ride from the car park to the festival grounds is part of the fun: the Stra-navetta shuttle, driven by people dressed as pigs, whisks you over to the beat of the famous Ballo del maiale (the Pig Dance).
The menu: a journey through Umbrian charcuterie
The food stalls open every evening at 7:30 pm. The menu is a love letter to Umbrian tradition, with a few local highlights thrown in.
Starters
- Prosciutto and melon
First courses
- Pici al sugo d’anatra — the most Umbrian pasta shape there is, tossed in a rustic duck ragù
- Rigatoni al sugo di maiale — the festival’s star ingredient arrives right from the first course
Second courses
- Pork steak
- Sausages
- Spit-roasted pork
- Lamb chops scottadito-style
The signature dishes (not to be missed)
STRAMAIALATA — The festival’s emblematic plate: le sette meraviglie del maiale (“the seven wonders of the pig”) — sausages, ribs, spit-roasted pork, coppa, pancetta, steak, and liver skewers. One dish, a century’s worth of flavour.
LO STINCONE — A jumbo pork shank for three. Perfect for anyone who doesn’t want to choose between company and abundance.
BISTECCONE CON PATATE FRITTE — A generous cut with ribs and pancetta, designed for two. The definitive answer to hunger.
Side dishes
- Fried potatoes
- Tomato and cucumber salad
- Fagiolina del Trasimeno — a Slow Food presidium, a local bean you rarely find elsewhere
Fruit and dessert
- Watermelon
- Tozzetti and Vinsanto — a classic Umbrian pairing
- Trasimeno strawberries with lemon
Wines
All wines come from the territory: Cantina del Trasimeno and Cantina Madrevite pour local labels including Baccio, Corniolo, Glanio, and the Bisbetica Rosé. There are also craft beers from Lake Trasimeno: Principe Trasimeno, Annibale, Dannata, and Porsenna.
Evening programme
Food stalls open at 7:30 pm. Every night from around 9:30–10:00 pm, live orchestras and bands take the stage:
| Date | Entertainment |
|---|---|
| Tuesday, August 4 | Orchestra Spettacolo Federico Olivotti |
| Wednesday, August 5 | Orchestra Spettacolo Manuel Malanotte |
| Thursday, August 6 | Orchestra Spettacolo Joselito |
| Friday, August 7 | FABRIK – 2000s vs 90’s Party (from 10:00 pm) |
| Saturday, August 8 | Orchestra Spettacolo Andrea Bianchini |
| Sunday, August 9 | Orchestra Spettacolo Suonami Band |
How to get there
Stramaialata is held at Via Paganico 3, Piana – Castiglione del Lago (PG), steps from Lake Trasimeno. Easily reachable from Perugia, Cortona, and the Val di Chiana.
To book a table (recommended, especially on weekends):
- 📞 +39 338 5692742 — Manfredo
- 📞 +39 393 9048751
- ✉️ [email protected]
For information about the market stalls: Patrizia at +39 393 1841217.
Why it’s worth the trip
Stramaialata is no ordinary food festival. It is a living piece of gastronomic culture — a chance to meet a community that still believes in the value of handmade food and local ingredients. From the Fagiolina del Trasimeno to the wines of nearby cellars, from zero-kilometre pork slow-roasted on a spit to vintage desserts like tozzetti and Vinsanto — every dish tells a story about the real Umbria: the Umbria of hills and lakes, far from the beaten tourist track.
If you’re in Umbria between August 4 and 9, put it in your diary. And arrive hungry.
