“Il Maiale Volante. A Village Feast” is a special evening dedicated to celebrating Cinta Senese DOP and its gastronomic heritage, held as part of Fuori di Taste 2026. The event will take place on Thursday, February 5th at 8:00 PM and is conceived as a convivial gathering that brings together storytelling, cuisine, and music.

The evening will open with a roundtable discussion focused on the historical, cultural, and gastronomic value of Cinta Senese DOP, featuring Riccardo Bozzi, Davide Paolini, Giulio Picchi, Stefano Pinciaroli, and other guests from the worlds of gastronomy and food culture.
This will be followed by a special dinner-event curated by Oscar Severini, Executive Chef of the Cibrèo Group, guiding guests through a gastronomic journey entirely dedicated to Cinta Senese DOP.

The evening will be enlivened by live music from Quarto Podere, a historic “agricultural rock” band, bringing to the stage the energy and irony of rural tradition.
The menu has been designed by the Cibrèo chefs in the Teatro del Sale style, conceived to tell the story of Cinta Senese DOP in all its richness and complexity—exploring cuts, preparations, and flavors, including less conventional interpretations—rooted in popular tradition and reimagined with contemporary sensibility.

For over twenty-two years, the gastronomic philosophy of Teatro del Sale has told the story of a cuisine deeply rooted in tradition while looking to the future, with a strong commitment to preserving unique, exceptional food species and continuously promoting product culture and respect for raw ingredients.
The dinner proposed for this occasion is inspired by the traditional “Cena da Urlo” of the Circo-lo: a ritual featuring a generous buffet of starters and hearty, traditional first and second courses called out from the kitchen window—an experience that has made Teatro del Sale an iconic and unmistakable place. Within this vision, the inclusion of Cinta Senese dishes represents one of the most authentic and emblematic expressions of the gastronomic legacy carried forward by Fabio Picchi.

The journey begins with dishes inspired by country cooking, such as polenta with Cinta lard, turnip greens with cracklings, and semolina gnocchi with cured lard, followed by a white ragù of Cinta Senese served with tortiglioni and one of the great symbols of convivial cuisine: sausage and beans.
At the heart of the menu is slow-braised Cinta Senese with mashed potatoes, prepared using the cappello del prete cut, which best expresses the meat’s depth and succulence. To conclude, necci with traditional chocolate cream, a tribute to the most authentic culinary heritage and to a culture of reuse where nothing goes to waste.

The menu is further enriched by a special dish created four-hands by Chef Oscar Severini and Stefano Pinciaroli, chef of PS Ristorante, recipient of the Michelin Green Star and recognized as an Ambassador of Cinta Senese.

A Special Highlight
On the occasion of this event—and throughout the entire week—the restaurants of the Cibrèo Group will each offer a dedicated Cinta Senese DOP dish, conceived to dialogue with the identity and style of each venue through different interpretations of the same exceptional ingredient. A unique opportunity to rediscover Cinta Senese through the many expressions of the Cibrèo philosophy.
Where to find the dedicated dishes:

• Bao with Cinta Pork Belly at Cibrèo Tosco-Orientale (2 bao portion) – €15
  
• Lemon-Marinated Cinta Fegatelli at Cibrèo Ristorante di Sant’Ambrogio – €25
  
• Scamerita at Cibrèo Caffè di Sant’Ambrogio – €28
  
• Cinta Head Terrine at Cibreino (Cibrèo Trattoria) – €5
  
• Fried Cinta Senese Steak at Cibrèo Ristorante & Cocktail Bar – €38
  
• Cibrèo-Style Pork Shank at Cibrèo Caffè at Helvetia & Bristol – €35
  
  
  THE EVENING MENU
  Buffet Starters:
  
• La Gran Sopressata
  
• Polenta with Lard
  
• Turnip Greens with Cracklings
  
• Semolina Gnocchi with Lard
  
• Roasted Pumpkin
  
• Gratinated Fennel
  
• Beetroot Salad
  
• Cauliflower with Turmeric
  
  First Courses:
  
• Roasted Raviolo in Miso Broth by Stefano Pinciaroli
  
• Tortiglioni with Cibrèo White Ragù
  
  Main Courses:
  
• Sausage and Beans
  
• Slow-Braised Cappello del Prete with Mashed Potatoes
  
  Dessert:
  
• Necci with Traditional Chocolate Cream
  
  FUORI DI TASTE SPECIAL EVENT – €50, wines included
  👉 No membership required for this event
  
  And don’t miss all the other Taste events—discover them all on our website!