November Porc – III Stage

The third stage will have the suggestive scenario of the town of Zibello, capital of the Culatello.


Friday, November 15 – from 7.30 pm – PalaPorc – you can dine under the heated marquee with delicious gastronomic proposals and dance until late at night with the “disco evening”. Guaranteed fun!

Saturday, November 16 – 9 am – opens the market of typical products ennobled by the presence of the best Italian food excellences, from midday you can have lunch indoors in the warm tensile structure located in the central square of the village.

In the heart of the Bassa you can find the products of the best Italian delicatessen as well as other niche food specialties, including of course the protagonists of our culinary tradition: Culatello di Zibello, Spalla Cruda di Palasone, Spalla Cotta, Parmigiano Reggiano cheese and Fortana del Taro wine.

from 7.30 pm – the “young party” is staged: in the large food stand you can dine the typical dishes of the area, along with the delicious McPorc sandwiches and beer and dance accompanied by deejays, live shows and live Radio Bruno.

Sunday 17 November – 9 am – the food and wine market reopens, which animates the heart of the ancient Renaissance village and the food stand will be open for lunch for a tasty “taste” of the best traditional recipes.

At about 12.30, the construction of the record “strolghino” salami will begin: elderly and young butchers will prepare the “monster of length”, already winner of the Guinness Book of World Records in 2003. Once finished, the huge “snake” will be distributed fried for free.

Throughout the day, until evening, visitors will be able to discover high quality products in the market stalls and enjoy performances and performances by street artists and children’s games.

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