Montiano in Vita and the 2026 Cicciolo Festival

I Percorsi del Savio

Events may be subject to change, always contact organizers before going to the venue.

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A double event that has now become a tradition: the 30th Sagra del Cicciolo and the 34th edition of Montiano in vita will bring the village to life from 17 to 20 September 2026.

The heart of the festival will be in Via Clementina Mandolesi: here, the food stall will offer not only the famous ‘cappelletti al cicciolo’, but also other traditional delicacies, such as stewed frogs, mutton, and piadina stuffed with cured meats and roasts, accompanied by local wines such as Sangiovese, Trebbiano and Pagadebit.

Live music every evening from 9.00 pm.

SUNDAY 20 SEPTEMBER:
- from 9.00 am: market featuring local produce and curiosities
- 12.00: food stall opens
- 16.15: cooking demonstration dedicated to ‘cappelletti al cicciolo’
- 17.00–18.30: Settecrociari Dance School

ENTERTAINMENT PROGRAMME

- Thursday 17 September: ITALIAN WOMEN TRIBUTE
- Friday 18 September: FOREVER YOUNG
- Saturday 19 September: MAGIC QUEEN
- Sunday 20 September: SETTE CROCIARI DANCE SCHOOL

THE ORIGINS OF THE FESTIVAL
The festival’s origins date back to 1992, when local farmers, craftspeople and traders founded the ‘Tavolo unico’ association to promote the region’s finest produce. The event, which began as ‘Montiano in vita’, gradually found its identity centred on a unique speciality: cappelletto al cicciolo. This dish has its roots in the simple cuisine of days gone by: during the winter pig slaughter, pork crackling was used in place of fresh meat in the cappelletti filling, giving it a rustic and intense flavour. Today, this variation survives almost exclusively in Montiano, becoming a symbol of a tradition that has stood the test of time.

CAPPELLETTO WITH CICCIOLI
For those wishing to try their hand at making cappelletti with ciccioli at home, the original recipe calls for a pasta dough made from flour and eggs, enclosing a filling of ricotta, Parmigiano Reggiano, country-style ciccioli, salt and nutmeg, all seasoned with butter, sage and lemon zest for a touch of freshness. Few ingredients, but a great deal of craftsmanship and a flavour that speaks of centuries of tradition.