From 12 September 2026
to 13 September 2026
Asti Festival of Festivals
An army of cooks prepare and serve the public the richest and most diverse menu ever-an annual event with Italy's largest outdoor restaurant!
Hundreds of thousands of people flock to Asti each year, attracted by a unique event, to breathe in the atmosphere of an ancient world.
The food village
Palio Square will host the many wooden cottages, one for each pro-loco, where tasty dishes of traditional Piedmontese cuisine will be served paired, for the first year, with DOC and DOCG wines from the Asti area.
Dishes will be divided among appetizers, first courses, main courses and desserts.
Only and exclusively traditional recipes, passed down from generation to generation and cooked with locally sourced ingredients: agnolotti, risottos, tagliatelle, and polenta in the most varied pairings.
The great main courses of Monferrato traditions: boiled meats, fritto misto, bagna cauda, and many dishes that have now disappeared from restaurant menus: such as puccia (soft polenta melted in bean soup and topped with butter and cheese) or baciuà, boiled pork knuckle, flavored in vinegar and fried.
There are normally more than thirty sweet offerings: from creams to cookies, from bunets to old-fashioned cakes.
Area equipped for the disabled.
The menu
Antignano
Corn Tajarin 8 rows with sausage gravy – €5.00
Corn tart with cherry jam – €3.00
Azzano
Mushroom risotto – 5.00 €
Calliano
Donkey agnolotti – €7.00
Donkey sausages – €2.50
Callianetto
Monferrino agnolotti with mountain pasture butter, sage and grana – €6.00
Gianduja tart – €2.50
Cantarana
Veal with tuna sauce – €5.50
Baked stuffed peaches – €3.50
Casabianca
Fried polenta with gorgonzola cheese – €5.00
Casabianca Sweet Salami – €3.50
Castell’alfero
Braised tripe with onions, beans and bread crust – €6.50
Head cheese in sauce with bread – €3.50
Castellero
Roasted Piedmontese heifer with hazelnut sauce and crumble with hazelnut bread – €7.00
Hazelnut brittle – €2.50
Castelnuovo Calcea
Agnolotti al plin with Piedmontese ragù – €6.00
Robiola with cugnà and honey – €5.00
Cortazzone
Egg noodles with truffles – €6.50
Malvasia peaches – €3.00
Cunico
Gnocchi alla Cunichese – €4.50
Canestrelli – €2.50
Mombercelli
Friciula (savory pancake) with lard – €4.00
Mongardino
Risotto with Barbera d’Asti – 4,00 €
Ancient mun (sweet brick) – €3.00
Montechiaro
Risotto with truffle – €6.50
Sweet Piedmont Moscato cream – €2.50
Montiglio Monferrato
Fried eggs with truffles and polenta – €7.00
Hazelnut cake – €2.50
Portacomaro stazione
Gluten-free options
Terra Buona gnocchi – €6.00
Casolare gnocchi – €6.00
Snack time tart – €3.00
Quarto d’Asti
Lasagnette with wild boar ragù – €5.50
Walnut bread with Cornapò cooked salami – €4.00
Revignano
White soma d’aj with grapes – €2.50
Toasted bread with tomato – €3.00
Zabaglione with Moscato d’Asti – €2.80
San Marzanotto
Farmer’s crostone with bagnèt and anchovies – €3.50
Ground lard, seasoned and spread on bread – €3.00
San Damiano
Barbera d’Asti Sausage – €5.50
Apple fritters – €3.00
Sixty
Raw meat Asti-style – €6.00
Sweet bread cake of peasant tradition – €2.50
Serravalle
Rabbit tonnato – €6.50
Pumpkin cake with cocoa and amaretti – €3.00
Tonco
Shredded braised pitu (turkey) with bread crust – €6.00
Peppers with bagna cauda – €4.50
Valenzani
Guanciotti with Ruchè and polenta – €7.00
Pork sausages with Ruchè – €3.00
Variglie
Veal tongue in sauce – €5.00
Rice and herb fritters – €3.00
Viarigi
Agnolotti alla moda di Viarigi seasoned with roast sauce – €6.00
Villafranca
Tagliatelle with porcini mushrooms – €4.50
Chocolate bunèt – €2.50
Villanova
Bollito misto with sauces – 7.00 €
Pear and chocolate cake – 3.00 €
Local products and respect for culinary tradition
Only and exclusively traditional recipes, handed down from generation to generation and cooked with local raw material.
Agnolotti, risottos, noodles and polenta in the most varied combinations.
The great main courses of Monferrato traditions: boiled meats, fritto misto, bagna cauda, and many dishes that have now disappeared from restaurant menus: such as puccia (soft polenta melted in bean soup and topped with butter and cheese) or baciuà, boiled pork knuckle, flavored in vinegar and fried.
There are normally more than thirty sweet offerings: from creams to cookies, from bunets to old-fashioned cakes.
The story
he Festival delle Sagre came to life in 1974 from an idea of Giovanni Borello, president of the Asti Chamber of Commerce, as part of the Douja d’Or.
The intent was to give what was essentially a wine competition, a festive and memorial moment of the farming world.
It was particularly the gastronomic aspect of the festival that solicited the organizers’ imagination: to be able to bring together in one day the oldest specialties of Asti’s country cuisine and offer them to a vast number of visitors during a great food and wine festival that attracts more than two hundred thousand people each year.