GiroGustando

GiroGustando: the village of Seiano becomes a culinary trail

GiroGustando is the food and wine festival that brings Seiano, a district of the municipality of Vico Equense in the province of Naples, Campania, to life every July. For three consecutive evenings, from 7 PM to midnight, the alleyways between the churches of Santa Maria Vecchia and San Marco Evangelista turn into a vast culinary itinerary, featuring dozens of food stations, stalls with local products, exhibitions, local crafts, and live music.

This is more than just a local feast: the organizers define it as a gastronomic cultural event, where food serves as a pretext to tell the story of the identity of a village and an entire territory, that of the Sorrento Peninsula.

A festival born in 2022 to revive the village

GiroGustando was founded in 2022, at the end of the Covid-19 pandemic, on the initiative of the APS Gens Seja association, chaired by Ciro Buonocore. The stated goal was to rediscover the pleasure of socializing and sharing after months of isolation, breathing new life into the village streets. Edition after edition, the formula has grown to become one of the most popular summer events in the Sorrento area, with public participation exceeding all expectations.

Michelin-starred chefs and Sorrento Peninsula cuisine

The hallmark of GiroGustando is the presence of Michelin-starred chefs alongside local cooks, restaurateurs, and producers. The 2026 edition featured a culinary relay including Giuseppe Aversa (Il Buco), Giuseppe Guida (Antica Osteria Nonna Rosa), Domenico Iavarone (Zest), Ciro Sicignano (Lorelei), Sakai Fumiko (Relais Blu), and Benedetta Somma (Il Papavero). The artistic direction is entrusted to Marco Palmieri.

Alongside the big names in dining, there is space for certified local excellence, from Provolone del Monaco DOP to the famous local pizza by the meter, with the participation of organizations like Slow Food and Coldiretti, as well as signature pastry, which in recent years has also brought pastry chef Alberto Parascandalo to the village.

Food trail and wine trail: how it works

The visit is customized thanks to a tasting card system: the public chooses their stops and composes their ideal itinerary between appetizers, raw seafood, traditional pasta dishes, meat and fish main courses, and desserts. The food trail is complemented by a wine trail featuring wineries from Campania, designed for those who want to discover the region's wines alongside the dishes.

• Over 45 culinary stations every evening
• Approximately 120-150 chefs, cooks, and restaurateurs involved
• Six Michelin-starred chefs in the 2026 edition
• Eight wineries on the wine trail
• Gluten-free options available

Beyond the table: exhibitions, crafts, and live music

The program goes beyond just food. Along the route, visitors will find live cooking shows, exhibitions, displays of local products and local crafts, as well as performances and concerts that accompany the evenings until midnight. The folk traditions of the Sorrento Peninsula are an integral part of the event, making it a perfect destination for families who can explore the village on foot in a festive atmosphere.

Seiano, gateway to the Sorrento Peninsula

Seiano is considered the gateway to the Sorrento Peninsula: from here, the coast opens up towards Sorrento and the Gulf of Naples, with Mount Vesuvius in the background. The village, gathered around its two historic churches, preserves the layout of an ancient center that, during GiroGustando, fills up with people once again. Vico Equense, the main municipality, is known throughout Campania for its pizza by the meter and a gastronomic tradition that blends the sea with the hilly terraces of the Lattari Mountains.

A public success

The 2026 edition, the fifth, recorded approximately 18,000 visitors over three days, numbers that confirm GiroGustando as one of the main food and wine events of the Campanian summer. For the organizers, this figure is not just the success of an event, but a sign of the strength of a territory that has chosen to tell its own story through the culture of food.