Goat Braciola and Sianese Percoca in Wine Festival

Since 1979, the celebration of Siano's two iconic products

The Goat Braciola and Sianese Percoca in Wine Festival takes place every August in Siano, a town in the province of Salerno, Campania, nestled in the Orco Valley between the Picentini Mountains and the Agro Nocerino-Sarnese area. Established in 1979, it is one of the longest-running festivals in the region: in 2024, it reached its 45th edition, thanks to the efforts of the Associazione Sagra della Braciola di Capra e della Percoca Sianese nel Vino, which preserves the recipes, stories, and memories linked to these two products.

The event was born with a clear goal: to prevent the disappearance of two preparations that belong to the town's rural and pastoral culture. This commitment was officially recognized in 2005, when the Campania Region included the goat braciola and the percoca in wine among its traditional agri-food products.

Goat braciola, a memory of pastoral civilization

The goat braciola is a roll of boneless goat meat, stuffed with garlic, parsley, pecorino, salt, and pepper, then tied, browned in extra virgin olive oil, deglazed with wine or vinegar, and slow-cooked in a simple tomato sauce. It is a dish of peasant cuisine, born from the need to make goat meat—once considered low-value—tender and flavorful.

At the festival, the braciola is served in two classic ways: in a sandwich, the most popular choice during busy evenings, and as a main course following fusilli pasta with ragù, which has been flavored for hours with the meat. It is the dual life of the homemade sauce: first as a pasta topping, then as an accompaniment to the meat.

Sianese yellow percoca in wine

The other star is the Sianese yellow percoca, a variety of yellow-fleshed peach that is firm, fragrant, and sweet, reminiscent of Muscat grapes. It ripens between late July and early August, exactly during the festival period, and its cultivation was long at risk of abandonment; the festival has helped keep it alive.

The traditional way to enjoy it is sliced and soaked in red wine—in Siano, Piedirosso is typically used—served in old ceramic pitchers. It is a convivial gesture that concludes summer dinners for families in the valley and has become a collective ritual at the festival.

What to find at the stalls

The menu remains faithful to home-cooked dishes and focuses on a few key offerings:

• Fusilli with goat ragù, made with the cooking sauce from the braciole;
• Goat braciola served in a sandwich or on a plate;
• Sianese yellow percoca in wine, the traditional local dessert;
• Local wines and other Campanian rural specialties;
• Free admission: you only pay for what you consume at the stalls.

Evenings: live music and shows

Every evening, the culinary experience is accompanied by live music, with a special focus on the popular Campanian repertoire: tammurriate and local groups alternate with cover bands. In the 2024 edition, Piazza Borsellino hosted performances by Le Iene, ARB, Simone Carotenuto with the Tammorrari del Vesuvio, and Enzo Tammurriello with Voci e Suoni del Sud, with a fireworks display to close the event.

The festival area spans Via Santa Maria delle Grazie and the Piazza Borsellino zone: streets closed to traffic, outdoor tables, and a flow of visitors arriving from across the valley.

The 2026 edition

At the time of writing, the 2026 edition does not yet have official dates: neither the organizing association nor the local press has published a calendar. Recent editions have taken place in the first days of August, close to the ripening of the percoca, and the event is expected around that time this year as well: it is advisable to check the official festival channels before traveling.

Siano and the Orco Valley

Siano is a small hillside town in the province of Salerno, overlooking the Orco Valley, the natural corridor connecting the Agro Nocerino-Sarnese to the Picentini hinterland: a landscape of terraced orchards and vineyards, enclosed by chestnut woods. The Amalfi Coast, the ruins of Pompeii, and Naples are just a few dozen kilometers away, making the festival an opportunity to discover a less touristy hinterland rich in gastronomic traditions.